what do i use as a thickener for turkey gravy??

Question

i wanted to use white veloutine but have been unable to find it. i have also tried the chicken gravy thichkeners but my family and i don't like it and there is nothing worse than having your inlaws for dinner and having them critque your gravy (maybe i'll just get them drunk!!!!lol)

Answer 1

Wheat Flour? - Probablly among the best choices
Corn Starch?
Tapioca?
Potato flour?
Okra broth? -- Probably a poor choice

Answer 2

Sometimes I thicken the drippings with Wonder Flour. This is an especially fine flour that will not lump. Most of the time I use McCormick's Turkey Gravy Mix . The chicken is not good but the turkey is great. Use 2 packs with 2 cups drippings and water together.

Answer 3

In most commercial kitchens this is a thickening method: Melt a stick of butter in a skillet and add flour until it's quite thick and bubbling. Cook on very low heat for at least ten minutes. This takes out the 'flour' taste. You can then put in a jar and store at room temperature. When you need to thicken the turkey broth, just whisk in some of the mixture in small amounts, letting it boil a little with each addition, until it is the desired thickness.

Answer 4

Dissolve 1 tablespoon flour or cornstarch in 2 tablespoons water; stir into gravy with fork or wire whisk. Boil and stir 1 minute.

Be sure the mixture cooks at a full boil for 1 minute to cook the floour or cornstarch so the gravy doesn't have a starchy flavor.

Answer 5

The best levening agent in my opinion is good old fashioned roux. Here is a basic recipe from Alton Brown of the Food Network.

4 tablespoons of pan drippings and/or butter
6 tablespoons flour

Heat fat or over medium high heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally.
Roux can be used immediately to thicken a liquid that is at or below room temperature. To thicken a hot liquid, allow roux to cool to room temperature, or refrigerate.

Tightly wrapped, roux can be refrigerated for up to a month. Simply break off pieces and use as needed.

Answer 6

Just add more flour to your gravy and it will thicken it up make sure you keep stirring as you are adding in the flour otherwise it will get lumpy quick. Have a 1/2 cup of warm water nearby too.

Answer 7

Roux (butter and flour mixture) gives gravy its creaminess. Melt a stick of butter (you can also use the fat from the bird) and add a half cup of sifted flour. Wisk together to incorporate. Now, you can cook for one minute for a white roux (this will get rid of the 'flour" flavor) or you can cook until it has the color of light peanut butter for a "nutty" roasted flavor that brings out the depth of your poultry. Add your gravy mix to this roux and cook until lightly boiling and thickened. Tada! A gravy you can proudly serve your family!

Answer 8

Hello,

You can use a slurry, its 1 cup cold water, and 2 tbsp of all purpose flour. Shake well,let stand for a minute, and shake again. Whisk in quickly.
You can also make a beurre manie its equal parts of butter and flour kneeded together to make a soft plyable mixture..whisk in small amounts until required thickness is reached. It also adds a very nice flavour.
You can make a roux, whick again are equal parts of butter, and flour. But this time they are cooked in a small pot. Melt the butter first, and then and your flour. Cook for about five(5) minutes...


Good luck

Answer 9

you can make a mixture of water and self-rising flour (2 tbs flour to 1/2 cup water) or water and cornstarch. It adds no flavor to the gravy. Instead of water, use chicken stock.

Answer 10

heat 2TBS butter, then add 3TBS of flour to it, mix it well then add your gravy (that u want to thicken). It will be thicker and gravy will taste the same. Corn flour can be used too but it slightly changes the taste and color.