The One Ingredient That Will Guarantee Impossibly Creamy Turkey

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Is location thing worse than runny gravy? When you’re digging into a delicious roasted turkey, 1 of nan champion things to do is to smother it successful gravy — and nan cardinal to a genuinely satisfying gravy is nan consistency. But erstwhile your gravy is looking much watery than creamy, each dream is not lost. Whether you’ve made your gravy from scratch connected Thanksgiving greeting aliases you’re reheating gravy, location are respective strategies for thickening it up utilizing things you astir apt already person successful nan kitchen. 

How to Thicken Gravy

If your gravy is looking watery, you tin adhd a slurry (a substance of cornstarch/flour and water) aliases a roux (a substance of flour and butter) to thicken it up. Other pantry ingredients for illustration Wondra (an instant flour), arrowroot, tapioca, and murphy starch tin besides beryllium utilized to thicken gravy to a deliciously silky consistency.

Here are 8 easy ways to thicken your gravy — including 1 vintage pantry staple — truthful you tin move it complete nan turkey, drench your mashed potatoes, aliases moreover conscionable sneak a sensation correct from nan gravy boat. 

1. Cook nan gravy longer.

Sometimes, we each conscionable request an other infinitesimal aliases 2 to beryllium our champion selves — and gravy is nary different. If nan consistency of your gravy isn’t what you want, effort simmering nan gravy a spot longer to thief evaporate immoderate of nan liquids. If nan gravy still hasn’t thickened to your liking aft astir 10 minutes aliases so, it’s now clip to effort a thickening agent. 

2. Thicken pinch a slurry.

A slurry is simply a concentrated substance of starch and liquid that will thicken soups, stews, and, of course, gravy. (If you added flour aliases cornstarch straight into your gravy, it would beryllium lumpy, bumpy, and wholly unappetizing.) 

To thicken gravy pinch a slurry, do nan pursuing steps:

  • Measure retired 1 spoon all-purpose flour aliases cornstarch into a mini bowl. 
  • Add 1 tablespoonful h2o aliases broth and whisk pinch a fork until combined. 
  • Whisk nan gravy perpetually complete mean heat, slow move nan slurry into nan gravy, and navigator until nan gravy thickens. 

A roux is simply a building block of heavy sauces, gravies, and stews, and is made pinch 1 portion food to 1 portion all-purpose flour. Although galore gravy recipes telephone for a roux to beryllium made astatine nan beginning, if your gravy isn’t thickening up nan measurement you’d planned on, adding a roux successful astatine nan extremity tin get it to nan consistency you’d like. Here’s really to adhd a roux to thicken your gravy.

  • Melt 2 tablespoons unsalted food complete medium-low heat.
  • Add 1/4 cup all-purpose flour and operation pinch a woody spoon successful a figure-eight mobility until nan flour has absorbed nan butter. 
  • Cook until mini bubbles statesman to shape and nan substance starts to soft out, 30 seconds to 1 minute. Remove from nan heat.
  • While whisking nan gravy perpetually complete mean heat, slow adhd nan roux 1 tablespoonful astatine a time, letting each summation afloat travel to a simmer and spot if it thickens earlier adding more. 

4. Thicken pinch Wondra flour.

Wondra flour is simply a very fine, pre-cooked instant flour that was invented successful nan early 1960s (it’s still packaged successful a wonderfully vintage technicolor bluish canister), and it tin brilliantly beryllium added straight to gravies and sauces to thicken them. Because it has specified a good consistency, Wondra tin beryllium added correct into a condiment aliases gravy — without needing to make a roux aliases a slurry first — and it won’t present immoderate unwanted lumps. 

To usage Wondra to thicken gravy, do nan pursuing steps:

  • While whisking nan gravy perpetually complete mean heat, whisk successful 1/4 spoon Wondra. 
  • Cook, whisking often, for a fewer minutes and repetition until nan gravy thickens to nan desired consistency. (Warning: Resist nan enticement to adhd excessively overmuch excessively soon, arsenic it could make nan gravy excessively thick.) 

5. Try immoderate replacement thickening agents.

Although flour and cornstarch are nan emblematic ingredients utilized to thicken sauces, stews, and gravies, location are others that tin beryllium utilized if you person guests avoiding gluten, aliases if you’re successful a pinch — for illustration erstwhile you usage each of nan remaining flour for your pie crust and nan stores are now closed connected Thanksgiving morning. 

Here are immoderate replacement thickening agents you tin usage successful your gravy:

Arrowroot powder (sometimes referred to arsenic arrowroot flour aliases arrowroot starch) is simply a flavorless, achromatic starchy constituent that is often utilized successful gluten-free baking. The powder is extracted from — you guessed it — an arrowroot, which is simply a tuber. 

To thicken gravy pinch arrowroot powder, do nan pursuing steps:

  • Mix 1 tablespoonful positive 1 spoon arrowroot powder pinch 3 tablespoons h2o until dissolved for each 1 cup of gravy. 
  • While whisking nan gravy perpetually complete mean heat, adhd nan arrowroot substance a small spot astatine a time. 
  • Cook, whisking often, until nan gravy thickens. 

Tip: If you’re utilizing arrowroot powder to thicken gravy, scheme connected not doing truthful until soon earlier you eat because arrowroot tin suffer its thickening powerfulness if it’s heated for excessively long. 

Although you whitethorn cognize tapioca champion from boba tea, tapioca starch is simply a flavorless, gluten-free flour that tin beryllium utilized to thicken gravies, sauces, and stews. Tapioca comes from nan cassava plant, which has a brownish cylindrical root. 

To thicken gravy pinch tapioca starch, do nan pursuing steps:

  • Mix 1 tablespoonful positive 1 spoon of tapioca starch pinch 3 tablespoons h2o until dissolved for each 1 cup of gravy.
  • While whisking nan gravy perpetually complete medium-low heat, adhd nan tapioca starch substance a small spot astatine a time. Do not bring to a boil.
  • Cook, whisking often, until nan gravy thickens. 

Tip: Tapioca has a inclination to get stringy erstwhile overcooked, truthful beryllium judge to region nan gravy from nan power erstwhile you commencement to spot bubbles forming. 

Potato starch is made from very finely crushed potatoes and is utilized to thicken sauces arsenic good arsenic supply a crispy coating to meats. 

To thicken gravy pinch murphy starch, do nan pursuing steps:

  • Create a slurry by stirring 2 1/4 teaspoons murphy starch and 3 tablespoons h2o together successful a mini vessel until nan starch is dissolved.
  • While whisking nan gravy perpetually complete mean heat, adhd nan murphy starch substance a small spot astatine a time.
  • Cook, whisking often, until nan gravy thickens. 

If you don’t hap to person immoderate thickening agents connected hand, move to your veggie crisper to get your gravy to a thicker texture. 

To thicken gravy pinch pureéed vegetables, do nan pursuing steps:

  • Arrange a rack successful nan mediate of nan oven and power nan oven to 425°F. 
  • Dice up immoderate starchy guidelines vegetables you person connected hand, specified arsenic parsnips, beets, potatoes, and carrots, into 1/2-inch pieces. Drizzle pinch oliva lipid and a pinch of salt.
  • Roast successful a azygous furniture connected a baking expanse until nan veggies are browned connected nan bottommost and are tender, 20 to 25 minutes. 
  • Wait for nan vegetables to cool down for a fewer minutes, past process successful a blender aliases nutrient processor until smooth.  
  • Whisk nan roasted rootlike purée into nan gravy. Cook connected mean power until nan gravy is thickened. 
  • Strain nan gravy earlier serving. 

Is it amended to usage flour aliases cornstarch to thicken gravy?

Both all-purpose flour and cornstarch will thicken gravy, but erstwhile choosing betwixt 1 aliases nan other, you should statement that cornstarch tin make gravy look shiny. Cornstarch besides loses its thickening powerfulness if cooked for a agelong play of time. 

Does gravy person to boil to thicken?

Gravy doesn’t needfully person to boil to thicken (and successful truth if you are utilizing thickeners for illustration tapioca starch, you shouldn’t bring it to a boil), but it does request to power agelong capable and astatine a high-enough somesthesia to make it a silky consistency. Not cooking it agelong capable is 1 of nan biggest gravy mistakes you tin make. 

Why is my gravy not thickening pinch cornstarch?

Cornstarch should thicken gravy successful little than a infinitesimal erstwhile astatine a simmer. If it doesn’t thicken enough, it’s a motion that you request much cornstarch. Whisk successful much cornstarch slurry a small astatine a time, and fto each summation travel to a simmer earlier adding more.