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Delicious and Easy Gravy

With this foolproof easy gravy recipe, and our secrets to getting a perfect, smooth gravy, you’ll never go wrong at a family or holiday dinner.

Foolproof Gravy Recipe

• ¼ cup turkey drippings (fat and juices from roasted turkey)
• ¼ cup Gold Medal® all-purpose flour
• 2 cups liquid (juices from roasted turkey, broth, water)
• Browning sauce, if desired
• ½ tsp salt
• ½ tsp pepper

Making Gravy

1. Pour drippings from roasting pan into bowl, leaving brown particles in pan.
2. Return ¼ cup of drippings to the roasting pan, then stir in flour.
3. Stir in the turkey juices. Heat to boiling, stirring constantly. Cook over low heat, stirring constantly and scraping up brown bits, until mixture is smooth and bubbly.
4. Remove from heat. Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in a few drops of browning sauce. Stir in salt and pepper.

Smooth Gravy Secrets

• Keep it lump-free by using a wire whisk when adding the flour to the drippings. Beat the drippings rapidly with the whisk while adding the flour, and there won’t be any lumps.
  
• Measure accurately. Too little fat can make the gravy lumpy; too much fat can make the gravy greasy.
  
• Be sure the mixture cooks at a full boil for 1 minute to cook the flour or cornstarch so the gravy does’t have a starchy flavor.
  
• If you don’t have enough drippings, you can use water from cooking potatoes, wine or tomato juice.
  
• If you have plenty of pan drippings and like lots of gravy or are serving a crowd, you can double or triple the recipe.
  
• For thinner gravy, decrease meat drippings and flour to 1 tbsp each.

Common Gravy Problems

What if my gravy is:

Greasy -  Place a slice of fresh bread on top of the fat for a few seconds to absorb it; remove bread before it breaks into pieces.

Lumpy - Pour into food processor and process until smooth, or press gravy through a strainer; return to saucepan and heat.

Too thin - Dissolve 1 tbsp flour in 2 tbsp water; stir into gravy with fork or wire whisk. Boil and stir 1 minute.

Too pale - Stir in browning sauce, soy sauce or Worcestershire sauce in color (start with 1 tsp).

Too salty - Add a raw peeled potato, cut into eighths; cook and stir 5 to 10 minutes, then remove potato pieces.