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Gravy Tips
Source of Recipe
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Be sure to use a roasting pan that is heavy enough to use on the stovetop.
To fix greasy/fatty gravy, soak grease up with a slice of fresh bread or drag an absorbent paper towel lightly across the surface.
To thicken runny gravy, whip 1-2 tablespoons of instant potato flakes into gravy.
Fix overly salty gravy by adding raw, sliced potatoes and cook them in the gravy until the potatoes appear translucent. Remove potatoes before serving.
Slightly salty gravy may also be remedied by adding a couple pinches of light brown sugar. Be careful on how much is added or the gray may end up too sweet.
To smooth lumpy gravy, try a whisk or rotary blender. If lumps remain, strain the gravy through a mesh strainer.
To darken the color of gravy, add a 1/2 teaspoon of instant coffee.
A teaspoon of peanut butter will erase the burnt taste from gravy without altering the taste.
A circle of wax paper placed on the top of cooling gravy will prevent the layer of skin from forming.
Roast your turkey between 325°-350°F for the best pan drippings.
Higher roasting temperatures will decrease the amount of pan drippings available for gravy. If roasting at a higher temperature is unavoidable, add turkey broth to the roasting pan. Pan drippings consist of the clear liquid that accumulates in the bottom of the pan while the turkey is roasting.
FLAVOR TIPS
For a twist, roast the turkey on a bed of celery and minced garlic. The flavors will be absorbed into the drippings used to make gravy.
Stir a dash of soup stock, brandy, or port for a boost of flavor.
If gravy is dull in flavor, add chicken or turkey bouillon.
Proper seasoning is what can make the difference between good gravy and great gravy. Remember to add salt and freshly ground pepper.
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