How to Make Gravy from Turkey Drippings (OR Without!)

The secret to good turkey gravy is to begin with a quality roast turkey recipe which create the most flavorful drippings. Next, cook the flour a full 4-5 minutes until golden, then slowly whisk the broth into the roux to create a smooth texture. Patience is key to allow the gravy simmer and reduce, creating a more concentrated, complex symphony of savory notes.

Both roux and slurry are common methods for thickening gravies, and the choice between them often depends on personal preference. If you prefer a richer, more flavorful gravy and don’t mind the extra cooking time, go for a roux. If you want a quick and easy thickening method or if you’re cooking for someone with gluten sensitivities, a slurry might be a better choice.

Here’s a brief overview of each method:

Roux:
A roux is a mixture of equal parts fat (usually butter) and flour, cooked together to form a smooth paste. This method adds flavor and depth to the gravy. To make gravy with a roux, you typically melt butter, add flour, and cook the mixture until it reaches the desired color (from blond to dark brown) before gradually whisking in the liquid (broth, stock, or drippings) to create the gravy.
-Pros: Roux provides a richer flavor and can add depth to the gravy. It also helps prevent lumps.
-Cons: It requires additional cooking time, and if not done carefully, the roux can burn, affecting the taste of the gravy.

Slurry:
A slurry is a mixture of a starch (usually cornstarch or arrowroot) and a cold liquid (such as water or broth). This mixture is then added to the hot liquid in the pan, and the gravy thickens as it simmers. Slurries are quick and easy to prepare.
-Pros: Slurries are a quicker thickening method and are less likely to form lumps. They are also gluten-free, making them suitable for those with gluten sensitivities.
-Cons: Slurries may lack the depth of flavor that roux provides, and the texture might be slightly different.

Adding richness to gravy involves incorporating ingredients and techniques that enhance the depth of flavor and texture. Here are some ways to achieve a richer gravy:

1. Use Flavorful Drippings: The drippings are concentrated in flavor and add richness to the gravy. The more flavorful the turkey (thoroughly seasoned), the more flavorful the drippings!
2. Create a Darker Roux: Cook the flour and fat mixture until it reaches a darker color. This deepens the flavor and adds richness to the gravy. Just be cautious not to burn the roux.
3. Incorporate Cream or Butter: For a luxurious touch, add heavy cream or butter to your gravy. This not only contributes richness but also imparts a smooth and velvety texture.
4. Add Umami-Rich Ingredients: Incorporate umami-rich ingredients like soy sauce or Worcestershire sauce for a rich, savory, complexity.
5. Simmer and Reduce: Allow the gravy to simmer and reduce, concentrating the flavors and achieving a thicker, richer consistency.

This is the key to lump free gravy is to cook the roux for 4-5 minutes until deeply golden. This melts the flour so it seamlessly blends with the broth without any lumps. Next, take care to gradually whisk in the drippings with a whisk rather than a wooden spoon. Never stop whisking while adding the liquid and bringing to a simmer. If lumps do form, strain the gravy into a fine mesh sieve.