Braised Turkey with Gravy

This is a bare-bones turkey gravy built from what you already have: the flavorful cooking liquid left behind from braising. A tablespoon each of flour and water get whisked smooth, stirred into the hot turkey liquid, and in two minutes you’ve got a thick, glossy gravy to spoon over the meat.

The flour-and-water slurry is the quickest thickening method there is. Mixing the flour with cold water first (before it hits the hot liquid) prevents lumps. If you dump dry flour directly into the cooking liquid, it seizes into gummy clumps that no amount of stirring will fix.

Stir constantly during those two minutes. The gravy thickens fast once the flour paste hits the simmering liquid, and uneven stirring creates thin spots and thick spots.

Kitchen Tips

• Make sure the flour-water paste is completely smooth before adding it. Even tiny lumps show up in a gravy this simple.
• Taste the gravy before serving and season with salt and pepper as needed. The turkey liquid may already be well-seasoned from the braising, or it may need a boost.
• If the gravy is too thick, stir in a splash more turkey liquid or water to thin it. Too thin? Let it simmer another minute.
• Strain through a fine mesh sieve if you want an extra-smooth finish.

Variations

• Add a splash of white wine or a tablespoon of cream for a richer gravy.
• Stir in fresh chopped herbs like thyme, sage, or parsley right before serving.
• Use cornstarch instead of flour for a shinier, gluten-free gravy (use half the amount).