Worry notthere are solutions.
It’s the rich, velvety, finishing touch for the entire plate.
If you brine your turkey, taste the drippings in the roasting pan before you begin the gravy.
Credit:Photo: Hector Sanchez
Bring the gravy to a boil after adding the slurry to activate its thickening powers.
Don’t be tempted to sprinkle dry cornstarch directly into the gravy.
It will lump in ways that you cannot whisk away.
Credit:Rob Culpepper; Food Stylist: Chelsea Zimmer; Assistant Prop Stylist: Josh Hoggle
Similarly, you’re able to’t sprinkle in dry flour at this stage.
Whisk the roux a spoonful at a time into the warm gravy until the gravy thickens.
Wondering about the old advice of simmering a raw potato in gravy?
Credit: Photo by Beth Dreiling Hontzas
Alas, it doesn’t work.
Credit: Will Dickey
Scraping the fond from the pan while deglazing with red wine.Credit: Dorling Kindersley / Getty Images
