If there are not enough turkey drippings to make a full 1 cup, add additional chicken broth.

Homemade turkey gravy with cornstarch. Whisk into boiling broth/droppings to reach desired consistency. Turkey gravy can be made with either, but i like the flavor better with flour. Whisk some flour slowly into the butter.

Web letting the flour cook with the butter or fat for a minute or two improves the flavor of the gravy and also helps avoid lumps. Continue to whisk and simmer until thickened. But it also cuts through the fat, turning that gravy into something light and.

Pour drippings from the turkey into a large glass measuring cup. I recommend adding some spices or herbs if you use plain chicken stock! Reduce the heat to low and gently simmer, partially covered until the meat easily comes off the bone, at least 2 hours, or as long as 3 hours.

Web a tablespoon of lemon juice will cut through that salt, mellowing it and creating a gravy that's more palatable. After 3 minutes add in the 4 cups of turkey stock and drippings. Cook the roux until it reaches a nice golden color.

No need to brown cornstarch and create a roux like you do with flour. Let rest in a bowl for 30 minutes. Whisk the butter/flour until a paste forms, cook for 1 minute.

Gradually stir in the drippings mixture. In a large saucepan, whisk flour, 3/4 cup broth and reserved fat until smooth. Web is turkey gravy better with flour or cornstarch?