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.

Enliven store-bought gravy with a splash of your favorite cooking wine or spirits like cognac, brandy, or sherry. As you reheat the gravy, add a few tablespoons of wine or liquor and simmer until the alcohol has fully evaporated. The result is a creamy, full-bodied gravy that rivals any homemade version.

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 should thicken gravy in less than a minute when at a simmer. If it doesn't thicken enough, it's a sign that you need more cornstarch. Whisk in more cornstarch slurry a little at a time, and let each addition come to a simmer before adding more.

Browning adds more flavor to the gravy and gets rid of the raw flour taste. You're basically making a roux. We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy unless we have a guest who is eating gluten-free.

Thanksgiving Help Line

You can use either stock or broth for keeping dressing moist or as a basis for gravy, but a strong flavor will give you better results.

Directions. Add the butter and flour to a skillet over medium heat and cook, stirring, until melted together and well combined, 2 to 3 minutes. Slowly stream in the stock while whisking and continue to cook until thickened, 8 to 10 minutes. Season with salt and pepper and stir in a little shredded turkey.

How do I add flavor to bland turkey gravy? ›

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.

Simply adding a teaspoon or two of chopped rosemary or sage can elevate gravy while adding an extra layer of depth. But if you're going to add herbs, it's best to do so in the last few minutes of cooking, since they tend to be so delicate.

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.