How much gravy does this recipe make?
About 3 cups, which is usually plenty for a holiday table of 6 to 8 people. You can easily scale it up by keeping the same basic ratio: 2 tablespoons fat + 2 tablespoons flour per 1 cup liquid.
What if I do not have enough turkey drippings?
No problem. Use whatever drippings you have for flavor, then make up the rest of the liquid with turkey stock or chicken stock. If you have zero drippings, you can still make an excellent gravy with butter and stock. Add a little Worcestershire or soy sauce and a pinch of poultry seasoning to mimic that roasty depth.
Why is my gravy lumpy?
Usually one of two things happened: you added flour directly to hot liquid, or you dumped the liquid in too quickly. Fix it by whisking aggressively and simmering 2 to 3 minutes. If the lumps are stubborn, pour the gravy through a fine mesh strainer or blitz briefly with an immersion blender.
My gravy is too thin. How do I thicken it?
Simmer it a bit longer, whisking. If it still needs help, make a quick slurry: mix 1 tablespoon cornstarch with 1 tablespoon cold water, then whisk it into the simmering gravy and cook 1 to 2 minutes. (Cornstarch is a good rescue tool, even if you started with flour.)
My gravy is too thick. How do I thin it?
Whisk in warm stock a splash at a time until it is the consistency you want. Taste again after thinning because you might need a pinch more salt.
Can I make gravy ahead of time?
Yes. Make it up to 2 days ahead, chill, then reheat gently. For best flavor, stir in a spoonful of fresh drippings right before serving if you have them.
Is it safe to use pan drippings?
Yes, as long as you bring the gravy to a simmer. You are cooking it. If you are worried, keep it at a gentle simmer for a couple of minutes while whisking.
