Rustic Turkey Gravy

Butter can be salted if unsalted not at hand; reduce added salt accordingly. Flour all-purpose best, but whole wheat adds nuttiness—expect darker color and more robust flavor. Broth choice impacts gravy character—turkey pan drippings prized, but chicken or beef broth fine stand-ins if needed. Low-sodium preferred due to salt adjustments. Dried herbs optional but recommended for dimension—thyme classic addition; garlic powder adds subtle warmth without overpowering. Measuring liquids precisely less crucial than watching thickening progress—adjust visually and texturally. Cornstarch slurry reliable fix for thin gravy—mix cold, add slowly, whisk hard or risk lumps. Stock or broth temperature straight from fridge slows thickening—best if warmed slightly before adding. Keep extras of broth on hand for last-minute corrections. If pan drippings heavily fatty, skim excess for cleaner gravy.

Melting butter first controls fat and flavor base; overheating burns it, ruining subtlety. Whisking flour immediately prevents clumps and ensures uniform roux, which adds body and flavor depth. Watching color shift from pale to light gold is key—dark brown leads to bitterness, pale leaves raw taste. Adding broth slowly while whisking avoids grainy lumps—do not dump all liquid at once. Turbulent whisking creates emulsification, smooth consistency. Salt added gradually prevents oversalting—a little goes long way especially with drippings. Herbs folded in mid-heat release aromas without tough bits in final product. Heating on medium-low after liquid addition refines texture without scorching. Testing thickness by spoon coating best tactile guide. Cornstarch slurry serves as emergency thickener—add carefully, no clumps. If gravy breaks (fat separates), warm gently and whisk vigorously to recombine. When done, gravy should shimmer slightly, pour smoothly, cling modestly to carved meat. Serve immediately, or hold warm gently to avoid skin formation.