Make Ahead Turkey Gravy Recipe - Butter Your Biscuit (2024)

FAQs

Why do you put butter in gravy? ›

Basic gravy starts with a roux, which is a mixture of cooked butter and flour that will naturally thicken liquid. There's a reason we're not just tossing cornstarch in here- a butter and flour based roux provides one of the main flavor components.

Roughly chop the bacon, add to the tray and fry for a few minutes. Chop the onions and lemon and add to the tray with 2 rosemary sprigs and the tomatoes. Cook for 1–2 minutes, then add the turkey wings, parson's nose and drumstick tips and fry for a few more minutes. Pour in the cider and boil for a few minutes.

Ingredients You'll Need

Butter: this adds a little richness to the gravy and helps to make the roux that will thicken the gravy. If you need to keep the gravy dairy-free, you can use your favorite vegan butter, olive oil, or avocado oil in the same amount.

Cornstarch has twice the thickening power of flour, so it's best to go slowly and add a little at a time until the gravy reaches your desired consistency. The best way to do that is to make a slurry of one tablespoon cornstarch to one cup of cool stock, whisked together.

What's the difference between using cornstarch or flour to make your gravy? Cornstarch does have more thickening power than wheat flour (because it's pure starch, while flour has some protein in it). So usually you need a little less cornstarch than flour for the equivalent thickening power.

If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.

Stock simmers for longer and has a richer flavor and darker color than broth. What is the secret to good gravy? The secret to a good turkey gravy is using high-quality turkey stock. Generally, homemade stock has better flavor than anything you'll buy at the supermarket.

If your gravy is tasting a little less than stellar, all you have to do is stir in some cooked, chopped bacon, caramelized onions and/or some Dijon or spicy/whole grain mustard for a major flavor upgrade. Need a good gravy recipe to get started? Get Rach's no-fail gravy recipe here and get ready for oohs and aahs.

How do you brighten turkey gravy? ›

Add a Splash of Wine

A couple of tablespoons of dry white wine brightens up lighter poultry gravy, while red wine adds complexity to beef and pork gravy.

One easy way to thicken gravy is to simply reduce the liquid. Add any pan drippings you have to a small or medium-sized saucepan. Then, add in 1 cup of liquid, and simmer on medium-high heat, stirring occasionally, until the liquid reduces by at least a third and the flavors are more concentrated.

Cooking for too little time: As the gravy cooks, it slowly thickens, so if you don't allow it to cook long enough, it will be too thin. Set the stove on medium heat and bring your gravy to a boil before letting it simmer. Once the gravy has reached your desired consistency, turn off the stove and let the sauce cool.

Butter does not provide any thickening to a sauce, since it is made of just fat and water. But a chunk of butter, salted or unsalted, swirled into a sauce at the end, can temporarily emulsify a sauce, while adding richness and sheen, all of which are good things.

The addition of butter really rounds out the flavor of the sauce and helps to temper the acidity. It also gives the sauce a nice sheen, which is a fun bonus.

In some cakes, brownies and cookies, melted butter adds richness to dough and allows ingredients to blend together easily. Melted-butter desserts are often very simple for new cooks to make, and the desserts often require no special equipment.