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.

Sauté some vegetables.

Before the gravy hits the pan, sauté a combination of vegetables like onions (or swap in leeks or shallots), celery, carrots, or mushrooms. Once the veggies are soft and fragrant, stir in the gravy and simmer on low heat. The gravy will pick up some of the sweet, earthy, and warm flavors.

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.

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.

Corn starch has twice the thickening power of flour. When a gravy, sauce, soup or stew calls for flour, use half as much corn starch to thicken. To thicken hot liquids: first mix Canada Corn Starch with a little cold water, until smooth. Gradually stir into hot liquid until blended.

Use bacon/sausage grease and/or butter instead of veg. oil. Chicken broth will add flavor if you are not using bacon/sausage grease.

Butter does not provide any thickening to a sauce, since it is made of just fat and water. But a chunk of butter, salted or unsalted, swirled into a sauce at the end, can temporarily emulsify a sauce, while adding richness and sheen, all of which are good things.

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.

Can you freeze gravy for biscuits and gravy? ›

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.

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.

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.

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.

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.

You can boost the flavor of your packet gravy by using the fond from the bottom of your roasting pan. That's the stuff you use to make real gravy, and it's full of roasty, toasty, meaty flavor.