STOP…don’t run. If you’re one of those people who thinks you can’t make homemade Turkey gravy, don’t fret. I’m about to show you just how easy it is to make a FAIL PROOF gravy with your Thanksgiving turkey. Some people have a major panic attack when they think of tossing some flour into a skillet with some Turkey broth and trying to thicken it to the perfect consistency…not too thick…not too thin… How to figure out the perfect ratio of broth to flour, etc… And not to mention that they have a dinner table full of hungry people that are awaiting the serving of the gravy and hot dinner rolls. Yes I know…been there.
Well don’t fret, because I’m going to show you how to take all of the guesswork out of making Turkey gravy. No worries, because you’ll be using exact measurements, no guessing, and you can whisk it together and assign someone else to slowly stir it for a few minutes while it comes to a perfect creamy consistency, while you do other tasks to complete your meal. This gravy is a milk gravy and is every bit as delicious as regular broth gravy. I promise!
Once you remove your baked turkey from the pan that it was baked in, you should have at least two cups or more of drippings. Tip: When preparing to bake your turkey, add at least a cup or more of water to the pan.
You should have a smooth clear broth. Now measure how much broth you have. You need whole cups of broth, so if you end up with about 1 3/4 cups a broth, just add enough water or chicken broth to make 2 cups.
Go ahead…Impress your guest and yourself this Thanksgiving with this delicious creamy Turkey gravy.
A smooth creamy milk gravy made easy with exact ingredient measurements.
Strain the Turkey broth through a wire mesh strainer into a large measuring cup. Add water or chicken broth if needed to make 2 whole cups of broth.
Pour the broth into a medium saucepan. Add 1 cup of the milk. Whisk the cornstarch into the second cup of milk until it dissolves, about 20 seconds and add the second cup of milk to the pan. Add salt & pepper to taste.
Bring mixture to a boil over medium heat while stirring constantly. Cook over medium heat, stirring slowly but constantly for 10 to 15 minutes until the gravy has become creamy and slightly thickened.
To increase the amount of gravy, just use one cup of milk for each cup of broth and add one tablespoon of cornstarch for each cup of liquid.
Gravy will become thick, sort of like Jello, after it’s refrigerated, but will return to a perfect creamy consistency once it is reheated.