Stupid, Stupid Gravy!!!!!

I WOULD run to the store for cornstarch if I were you. It's SO much easier.

Don't add anymore flour unless you want it to taste like flour.

Here's what you need: Cornstarch, little bowl, COLD water, a fork.

Take 1/2 to 1 Tablespoon (depending on how much gravy you're making) of cornstarch in a small bowl and dribble in cold water while mixing with a fork. Add enough water to get a runny, smooth liquid with the consistency of cream. Mix it with the fork in your little bowl until there are no more lumps.

Bring the heat of your gravy up. When you see it start to bubble (and not before!), SLOWLY pour the cornstarch mixture into the gravy while whisking. Once you've mixed the cornstarch thoroughly into the gravy, give it about 20 more seconds at that higher temperature, and then reduce the heat to low. The cornstarch will thicken the gravy as it cools down.

ETA: While you're at the store, if all else fails, pick up some Heinz turkey gravy. You can add your own drippings to it and it really does taste very good. I always buy a few jars just in case my gravy needs a little boost. :o)

cornstarch is the wonder thickener. follow Christy Lees directions.

Another quick hint for flavor is white wine. Reduce a cup or 2 of white wine on the stove and incorporate that. It gives it just the right little bit of twang that makes it really sing. It adds that something extra that makes it special. And if you reduce it enough, it wont thin your gravy out and all the alcohol will have evaporated.

Ditto the cornstarch method.

Take your turkey drippings, minus most the fat, leave a few tablespoons for flavor, pass on the butter, bring the drippings to a boil, slow add and stir the pre-mixed cornstarch into the water.

Next add your other turkey gravy attempt you cooked already. Bring it all to a boil, reduce to a simmer, and allow it to thicken.

Taste and adjust seasonings. I like a good splash of soy sauce or Worchestire sauce.

To thicken it you just have to keep heating it (on med or low) till it becomes thick, It can take 15 more minutes.. To cook it down..

or you can take some more flour 2 TBLS and a little more butter 2 TBLS tomorrow and start more roux, then add this gravy from today (take it off of the heat to stir it in , little, by little and slowly add it tomorrow.

4 cups broth sounds like a lot for 6 tablespoons flour and butter and adding more liquid to that will make it still thinner.
(You did do 6 tablespoons, not teaspoons, right?)
So add more flour and butter.
Mix equal amounts of flour and butter (say 2 tablespoons each)(melt butter, add flour, stir till all flour is coated).
You can add small warm amounts of your current gravey mixture to it till it's smooth then add it all into your main amount and stir/heat to see how the consistency is.
If it's not thick enough, repeat the process till it's where you want it to be.

Make a slurry of cornstarch or Wondra flour (I use Wondra) and water. Add it to your simmering gravy until you get the consistency you want. Rachael Ray also adds an egg yolk to gravy to stabilize it. Right before serving, beat an egg yolk. Add a little of your gravy to the yolk to temper it so you don't end up with scrambled eggs. Then add the yolk/gravy back into your pot of gravy. By the way, if you don't have cornstarch or Wondra flour (it's just superfine flour), you can make a slurry with regular flour. The key is to make sure your slurry is smooth so you don't get lumps. And...if you have lumps, strain it! No one will ever know. :) I also add a bit of Kitchen bouquet (found by Worcestershire sauce) to my gravies for color and flavor.

Instead of cornstarch you could use flour to thicken your gravy.

Cut yourself some slack. Gravy is important but it isn't life or death. Makes for a great Thanksgiving story.

I can't even begin to tell you how many Thanksgivings we had lumpy gravy courtesy of my mom before she perfected her Turkey gravy. Funny thing is her steak gravy was excellent and not lumpy at all. LOL Still don't know how she pulled that off.

Glad you got tips you can use.

And here's a bit of kitchen science:

You should NEVER taste a starch-thickened food, like gravy or pudding, and then put the same spoon back in the mix! It's not just to be more hygienic, but to prevent unappealing separation in the finished product, especially if it will be kept for more than a few hours.

Even if just a touch of the enzymes from your saliva come into contact with the food, they will begin to break down the starch and separate out the liquid, making it runny or watery-looking. This effect increases with storage time. So always use a clean spoon, or wash the spoon, for every taste you take.

The part I'll bet you skipped is whisking constantly "until gravy is thickened".

It boils for QUITE some time before it thickens. Several minutes, even 10 or 20 if you add the liquid all at once.

What I do is the roux first (with whatever fat; butter, peanut oil, drippings). I wait for it to become slightly golden (it doesn't thicken as much then, though), and then slowly start adding the stock or cream. Meaning just enough to keep it from burning first off, then more and more as it gets all thick and clumpy, and more, and more... until it STOPS thickening, and the i let it cook a little liquid off (you know you've used up the gluten when it stops thickening)

I never measure when making gravy. I use flour and broth and seasonings and that's it.

Ok, to thinken, just do the butter and flour thing and add the gravy to it instead of broth. Repeat as many times as needed! Also when it says bubbly it means it, you can not burn the flour unless it bubbles for more than 10 minutes so don't worry about that. I always sauté finely chopped onions with the flour and it works great. It helps cover the flour taste. Also sauté the spices too. It will fuse the taste of the pepper into the butter and give the gravy more dimension.

Tomorrow do this when you start your gravy again.
If it is too thin get a small cup put 2 or 3 more tablespoons of flour in it then add cold water just enough to make a thick paste. Keep adding water slowly until it is a thick paste.
When you start warming up your gravy tomorrow. Keep it on low. When it starts to get bubbly, slowly stir in half of the flour mixture. Let it simmer a little see how it is. Add more water as needed if it starts to get too thick.
I personally do not like corn starch. I think it gives a weird consistancy especially when you have already started with flour.
The main thing with gravy is do not walk away keep stirring for at least 10 to 15 minutes. You can cover and walk away when you like the consisancy.
Good luck!!
D.

With 6 tbs of flour you can add 6 cups of liquid. Since you are only adding 4 today there will be room for at least 2 more cups of drippings. Good luck.