The art of gravy making can be a challenge to those who only prepare this robust sauce on special holiday occasions. To produce flavorful gravy, use the turkey drippings, both the browned bits and fat (this provides the color and flavor needed).
It is critical to cook the flour in an equal portion of fat until the flour loses its raw taste. Do this slowly over low heat, while stirring constantly to prevent burning. Using too much flour is a common problem which decreases the flavor.
Keep in mind that gravy will continue to thicken after it’s been removed from the heat. A good rule of thumb is to use between 1-2 tablespoons of flour for each cup of liquid and then give it time to thicken. The quality of any gravy can be enhanced by adding turkey stock, wine or apple cider.
Since the best gravy is made with the drippings from the bottom of the roasting pan, gravy is often the last thing to be prepared before sitting down to enjoy the meal. With so many things to get just right, sometimes our gravy comes out a bit off. If this happens, don’t panic just consult the chart below for a fix and your guests will be none the wiser.
Too Thick? Slowly whisk in more hot broth until the desired thickness is achieved.
Too Thin? If time permits, allow the gravy to continue to simmer on the stovetop. If time does not allow, blend 1 teaspoon of Cornstarch per cup of liquid in cold water. Stir until dissolved then mix into gravy. Continue to cook and stir to eliminate the cornstarch flavor.
Too Lumpy? Beat the gravy with a whisk or rotary beater until smooth. If this fails, you may find a food processor or blender will help. You can also strain the gravy through a fine-mesh sieve.
Too Salty? If the over salting is slight, you have two options. You can add several raw potato slices and cook until the potato slices are translucent, removing and discarding the potato prior to serving. -OR- You can add a few pinches of light brown sugar. DON’T ADD TOO MUCH or your gravy will turn sweet. If the over salting is severe, the gravy must be repaired by increasing the quantity. Prepare another batch of gravy, omitting all salt. Blend the two batches together.
Too Greasy/Fatty? For an immediate fix, the fat can be skimmed off the top or soaked up with a fresh slice of bread. If more time allows, chill the gravy, skim off the fat and reheat the gravy until it bubbles.