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

FAQs

What to add to turkey gravy to make it taste better? ›

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.

This flavorful liquid makes a great base for gravy, stock, or soup. Start by pouring the liquid through a fine mesh strainer and discard the solids. Then remove the fat that floats to the top. You can now freeze the liquid for up to 6 months or use it to make a simple pan gravy.

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.

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.

Our secret gravy ingredient is: Honey!

Honey – AKA the pantry staple that keeps on giving – isn't just incredible on toast, in desserts or in glazes. We use it in our gravy, and it gives the perfect hint of sweetness to break up the rich umami flavours.

Bacon grease is a great choice, or you can use melted butter or oil. Warm the fat in the saucepan you'll use for the gravy over medium-low heat.

A basic gravy recipe can be made with: 1 tablespoon of fat or butter, 1 tablespoon of flour, and 1 cup of pan drippings or broth. You can easily double or even quadruple this recipe to serve a crowd. It's especially handy for making a large batch of turkey gravy at Thanksgiving!

It's bland.

The solution: The first thing you should try is adding a little more salt, as salt helps bring out the inherent flavors of the gravy that you didn't taste before. If that doesn't work, add umami (savory)-heavy condiments like soy sauce or Worcestershire sauce.

A gravy can easily be frozen and will turn solid like any other liquid. Allow it to completely cool before spooning it into air-tight containers or freezer bags. If stored properly, you can enjoy the same rich, decadent taste for up to a whopping six months.

How long does homemade turkey gravy last? ›

Gravy can be stored safely in the refrigerator for three to four days. If not used within that time, you can freeze it four to six months.

Thus, turkey gravy is a brown gravy. You can also make brown gravy with the drippings from other kinds of meat, such as a roast or chicken. White gravy is made with milk, fat, and a thickening agent; white gravy is made without drippings, and with sausage added is popular for biscuits and gravy.

It's bland.

The solution: The first thing you should try is adding a little more salt, as salt helps bring out the inherent flavors of the gravy that you didn't taste before. If that doesn't work, add umami (savory)-heavy condiments like soy sauce or Worcestershire sauce.

You can also add seasonings, like salt and pepper, herbs, chopped-up giblets from the bird, and umami boosters, such as soy sauce or fish sauce.

Never pass up the opportunity to add flavor to turkey by stuffing the cavity with a simple aromatics mix. Fresh herbs like thyme, rosemary, and sage along with a half lemon go a long way to add flavor, and stuffing it into the bird takes almost no time at all.