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I am looking for advice on how to make a nice thick turkey gravy. I used to do it like my Grandma taught me and it always turned out great but over the years I have lost that touch and it comes out too thin and watery. When I add flour to thicken it up, it just ends up tasting like flour and losing the gravy taste. I know there is a technique with the heat to get it to thicken up right but can't recall how to do that. Any helpful hints from all you great cooks out there?

If it comes out too thin, in a separate pan, melt some butter (of turkey fat, if you have any) and add flour. Cook it over medium low heat, stirring, to get rid of the raw flour taste and to darken the mixture to add some color to your gravy. Oh, ratio of flour:butter = 1:1.

Oh, now you've made me hungry!

BarbaraRose wrote:...Any helpful hints from all you great cooks out there?

Hopefully, Vickie won't reply...

.

or you could the premade stuff at the store, no mess, no fuss

My mom always used corn starch. My official job on Thanksgiving day has always been to stir the gravy (even though I'm 62 that's still my primary job)... We mix corn starch & water until it is smooth (not too thick, not too thin) - get the turkey juice warm (not hot yet) & as you add the corn starch mixture you stir, stir, stir, scraping the bottom (a spatula works better than a spoon) constantly until it starts to simmer & thicken up. (see this IS a very important job ) If it doesn't thicken up, mix up a little more water/corn starch mixture & add it in slowly while stirring, stirring, stirring... At this point since the gravy is hot, you might end up with some lumps... If that happen, get out an immersible blender - plug it in, put it in the gravy & blend those lumps right out of there.

OR - buy the mix or a jar of gravy & use the turkey juice to cook noodles in - yummy too.

I've always used corn starch and not flour for gravy, also.

I've been waiting for Zee to post; betting she might use the same method as my Italian family. Simmer the giblets (!) to create a flavorful base; add the turkey drippings and thicken with flour. Traditionally the giblets were chopped and added back to the gravy. I'm not a fan of the giblets so mine go to the cats! . Good luck Barbie!

mtngal wrote:I've been waiting for Zee to post; betting she might use the same method as my Italian family. Simmer the giblets (!) to create a flavorful base; add the turkey drippings and thicken with flour. Traditionally the giblets were chopped and added back to the gravy. I'm not a fan of the giblets so mine go to the cats! . Good luck Barbie!

That's exactly what my Mom did, too. ACK on giblets. Mine go in the trash.
I mean, who wants to eat a heart? No me.
Although on a deer kill, that's what you have for breakfast.
Oh, so gross.

mitch5252 wrote:
That's exactly what my Mom did, too. ACK on giblets. Mine go in the trash.
I mean, who wants to eat a heart? No me.
Although on a deer kill, that's what you have for breakfast.
Oh, so gross.

My Mom used to made giblet gravy, but it ended up being only her & Daddy eating it, so she quit making it through the years.

I KNOW you've never been on a deer hunt!

VickieP wrote:I KNOW you've never been on a deer hunt!

No, I have not. Nor will I ever.
But my side of the family is a huge bunch of animal killers.
We have never agreed on the subject, for as long as I can remember.
So we agree to disagree and avoid the discussion.

Gad, fried bambi heart for breakfast.
Makes me want to throw up just typing it...

OMG - YOU're a hunter. Have you ever eaten Bambi Heart????

ON EDIT: You're not a hunter? I can't remember. Did you go just to take Ronnie once? My brain is foggy. SHUT UP!

Um, we're hijacking the Gravy thread, but to answer your questions, NO I have never eaten a heart other than chocolate! and yes, I have been deer & elk hunting with Ronnie. Between his rattling power wheelchair & his snoring in the stand he has never even shot at anything!

Giblet gravy - yum. And I don't like organ meats normally. And I make my gravy with flour, a little browning in the drippings then adding the cut up giblets and some stock. The stock is made from cooking the neck and the giblets in water with celery and onion, salt and pepper. The celery and onion along with the rest of the stock is used in the cornbread dressing (not stuffing).

Thanks for the um, interesting responses... I will try the cornstarch. Is there something also with when to add the cornstarch as far as the temperature of the gravy (boiling or simmering?).

Also, can I keep mashed potatoes in a crock pot on "warm" without burning or drying them out?

I cheat on my gravy and use the dry Turkey or Chicken gravy mix with the Turkey drippings. I use chicken broth instead of water. Just keep mixing and cooking until it's thick enough.

Martha