There are two ways to approach the gravy for your Thanksgiving day meal. You can remove the turkey from the roasting pan and use the dripping, cornstarch, milk, salt and pepper, and a packet of dry gravy mix to make your gravy, or you can open a can of premade gravy. Both methods have their advantages and disadvantages. Making your own gravy allows you to control the flavors and consistency according to your preference, while using premade gravy saves time and effort in the kitchen. However, homemade gravy tends to have a richer and more authentic taste, whereas canned gravy may lack that homemade touch. Ultimately, the choice depends on your personal preferences and the amount of time you have available for preparation.
I prefer to make my own, as I can make it buttery rich and as thick as I want it.
However, there was one year that I made it too thick, and it wasn’t fun trying to eat it. If this does happen, you may add milk until the gravy loosens up.
Despite the mishap, homemade gravy allows for more customization in terms of flavor and consistency. Additionally, making your own gravy can be a rewarding and satisfying culinary experience that adds a personal touch to your Thanksgiving meal.
The ingredients are simple, and I find that I have them on hand, so this gravy is budget-friendly. Measurments are not exact, as this is a custom recipe that you can work with to make your own preference.
You can easily adjust the flavors by adding more or less of certain ingredients to suit your taste. Feel free to experiment with different herbs and spices to personalize the gravy according to your liking.
Once you make this recipe, I guarantee you won’t go back to store-bought gravy ever again! Homemade gravy has a rich and authentic flavor that elevates any dish it accompanies. The combination of fresh ingredients and the ability to adjust the seasonings to your taste make it a game-changer in terms of taste and satisfaction.
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Ingredients
Instructions
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Remove the cooked turkey from the roasting pan and set it aside to rest prior to carving Turn the heat to medium, keeping the drippings very hot in the pan. Using a whisk, blend in the milk, dry package of gravy mix, salt pepper, and butter Whisk until the butter is melted. Keep whisking; do not let the drippings burn
- In a coffee cup put in the hot gravy, slowly add in the cornstarch, stirring to prevent lumps Once this mixture is very smooth, slowly whisk it into the very hot turkey pan on the stove. The pan drippings will start to thicken as you add from the coffee cup. Once the gravy consistency is to your liking, ladle into your serving dish.
Notes
Using hot liquid when adding the cornstartch will prevent lumps form forming.
