Turkey gravy too thin? No problem! This guide provides simple, foolproof methods to thicken your gravy, ensuring a delicious, lump-free sauce every time.
So, you’ve roasted your turkey to golden perfection, and the aroma of Thanksgiving fills your kitchen. But uh oh, your gravy is looking a little…thin? Don’t panic! Thin gravy happens to the best of us. Luckily, there are several easy ways to thicken turkey gravy and turn it into the rich, luscious sauce you’ve been dreaming of.
Contents
Why Is My Turkey Gravy Too Thin?
First, let’s understand why your gravy might be on the watery side. The most common culprit is simply not enough thickening agent relative to the amount of liquid. The liquid comes from the turkey drippings, and sometimes those drippings are less concentrated than we expect. Factors like the size of the turkey, the cooking method, and even the humidity in your kitchen can affect the consistency of the drippings.
Easy Ways to Thicken Turkey Gravy
Here are some tested and true methods to thicken your turkey gravy, starting with the easiest:
1. Cornstarch Slurry
Cornstarch is a reliable and readily available thickener. Here’s how to use it:
- In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. This prevents lumps!
- Bring your gravy to a simmer over medium heat.
- Slowly drizzle the cornstarch slurry into the simmering gravy, whisking constantly.
- Continue to simmer and whisk for a minute or two, until the gravy reaches your desired thickness.
Pro Tip: Don’t add the cornstarch directly to the hot gravy; it will clump up. Always make a slurry with cold water first.
2. Flour Slurry
Similar to cornstarch, flour can also work wonders. The process is nearly identical:
- In a small bowl, whisk together 1 tablespoon of all-purpose flour with 2 tablespoons of cold water or turkey broth until smooth.
- Bring your gravy to a simmer over medium heat.
- Slowly drizzle the flour slurry into the simmering gravy, whisking constantly.
- Continue to simmer and whisk for 2-3 minutes to cook out the flour taste and thicken the gravy.
Important: Make sure you cook the gravy long enough to eliminate the raw flour taste. Flour needs a bit more cooking time than cornstarch.
3. Roux
A roux is a classic thickening agent made from equal parts fat (butter or turkey fat) and flour. It adds richness and flavor to your gravy:
- In a saucepan, melt 2 tablespoons of butter (or skim off some of the fat from your turkey drippings) over medium heat.
- Whisk in 2 tablespoons of all-purpose flour and cook, stirring constantly, for 1-2 minutes. This is your roux.
- Gradually whisk in the warm turkey broth, about 1 cup at a time, making sure each addition is fully incorporated before adding more.
- Simmer the gravy, stirring occasionally, until it reaches your desired thickness.
Note: A roux takes a little more time and attention, but it creates a wonderfully smooth and flavorful gravy.
4. Reduce the Gravy
Sometimes, the simplest solution is the best. If you have the time, simply simmer the gravy over medium-low heat, uncovered, until it reduces to your desired consistency. This allows excess liquid to evaporate, concentrating the flavors and thickening the gravy naturally.
5. Mashed Potatoes
Yes, you read that right! A spoonful or two of mashed potatoes can add body and creaminess to your gravy. Just whisk them in until smooth.
6. Other Starches
Arrowroot powder and tapioca starch are other less common but effective thickeners. Use them in the same way as cornstarch, making a slurry with cold water before adding to the simmering gravy.
Preventing Lumps
Lumps are the enemy of smooth gravy! Here’s how to avoid them:
- Always use a cold water slurry when using cornstarch or flour.
- Whisk constantly while adding the thickener and simmering the gravy.
- Strain the gravy through a fine-mesh sieve if lumps do occur.
Flavor Considerations
Thickening your gravy might slightly dilute the flavor. Be sure to taste and adjust the seasoning as needed. A pinch of salt, pepper, or a splash of broth can make a big difference.
Can I Thicken Gravy After It’s Made?
Absolutely! All of these methods can be used to thicken gravy even after it’s already been made. Just follow the instructions above, adjusting the amount of thickener as needed.
Frequently Asked Questions
How much cornstarch do I need to thicken gravy?
Start with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water per 2 cups of gravy. You can always add more if needed.
How do I fix lumpy gravy?
The easiest way to fix lumpy gravy is to strain it through a fine-mesh sieve. You can also try using an immersion blender to smooth it out.
Can I use gravy granules to thicken gravy?
Yes, gravy granules can be used to thicken gravy. Just add them gradually to the simmering gravy, whisking constantly, until you reach your desired thickness.
My gravy is too thick! How do I thin it out?
Simply add a little warm turkey broth or water, a tablespoon at a time, until the gravy reaches your desired consistency.
Enjoy Your Perfect Gravy!
With these simple tips and tricks, you can banish thin gravy forever and impress your guests with a deliciously rich and flavorful sauce. Happy Thanksgiving!