How To Make Better Make-Ahead Gravy | Dear Test Kitchen

Josh Cohen, our Test Kitchen Director, answers all of your questions about make-ahead gravy, including how to avoid lumps, how to fix a salty gravy, and how to make a vegetarian gravy! LEARN MORE ►► f52.co/2nviKNd
Looking for a specific tip? We've got you covered:
0:40 - How to make homemade stock for your gravy
3:33 - How to make a roux
4:37 - Adding the stock to make your gravy
5:15 - Common gravy troubleshooting tips
6:42 - The Taste Test
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[@Akforgetmenot]

I loved this video! So many options!

[@Brian_0523]

How long and what temp do we roast?

[@Limicola1]

My mom always added the cooked neck meat directly to the gravy. My preference too.

[@judygreenscheible8451]

I love this feature. Two questions: 1. Salted or unsalted butter? 2. Is there a way to incorporate any of the turkey drippings into the premade gravy? Tks. JGS

[@food52]

Hi Judy! We used unsalted butter. For your second question, we asked Josh: "If someone were to deglaze the roasting pan with stock (or water), they could then add this liquid to their pre-made gravy (like a reinforced gravy). The extra liquid would make the gravy loose, so you'd then need to cook it until it was the desired texture again." Hope this helps!

[@Avacarho]

For all my cooking and baking, I use unsalted butter. Salted butter goes in the butter dish for buttering toast, mashed potatoes and other vegetables, and bread. To incorporate the turkey drippings, just make a nother roux and make another batch of gravy then combine the premade with the drippings gravy. You can't have enough gravy as any extra can be made into a soup with turkey leftovers and frozen egg noodles.

[@inezvasquez8104]

Yeah! Josh, easy to understand you and follow you. Great job camera guy! Josh you answered all the details of making gravy! tThanks.

[@food52]

Thanks Inez, so glad you enjoyed the video! Tune back in next Thursday -- Josh will be sharing new videos every week!

[@SonicBoomC98]

I'm definitely going to experiment with roasting everything in the oven vs browning the veggies in a pot

[@davidlindgren7605]

EXCELLENT INSTRUCTIONS!!!!!

[@rox4373]

Josh, I use my turkey neck along with the giblets and make a pate' for an appetizer. The stock made from simmering these meats, carrots, celery, onion and garlic is added to the stock to make the gravy.

[@food52]

Thanks for sharing, Rox -- sounds delicious!

[@cindyleeger]

This is great, I can not stand making the gravy so close to serving turkey. Last year I bought my gravy from the butcher.

[@Brian_0523]

Omg he’s so dreamy

[@EricPollarrd]

3:53 I’m sure this ratio is wrong, but what confuses the shyte out of AAALLLL recipes is using cups for one measurement then quarts for the rest of it!! So there’s 16 tbsps to a cup. That means stock to WHOLE ROUX ratio is 4:1, or stock to the two separate ingredients of the roux makes 8:1. So an entire 8th of the whole thing should be flour. Well I’ve just used 100g butter, 100g flour and started with 1L stock, that’s 10:1 (or 5:1 stock to whole roux). First off cooked the flour for nearly TEN minutes, til it started scorching and turning brown. Then added stock slowly and it STILL tasted of nothing but flour. Then added more water for a 15:1, STILL the flouriest crap ever 35 minutes simmering later. £10 wasted on just beef broth/stock alone

[@tracyrice9]

Love how she went from “Gravy needs meat.” to “I choose the veg gravy as my fav”

[@prairiepalmetto9378]

I add stock all at once. It forms lumps! Horrors! Nah, the lumps completely disappear. I’ve been making gravy this way for decades and have never had to strain it. Hot roux, cool liquid = lump free gravy.

[@jacquelineharris2455]

I just add the neck meat with my gravy makes it extra good

[@food52]

That's a great tip Jacqueline -- thanks!

[@SandieCastaneda]

🙌🏽🙌🏽🙌🏽

[@kittykat717]

Made this today and was disappointed. My stock was fabulous. Then made roux and added stock. Seemed all I could taste was butter. Not pleasant at all.

[@fp5495]

This was hard to watch. It's all over the place, the camera never is still, and someone off-camera keeps using flash photography. What a mess.

[@kiwisoup]

It's a casual video. It's not that serious.

[@cathieschmitgal5515]

I loved it!

[@janetconnell2300]

I can’t believe you guys used your “SAME FORKS”each time you tested……..GROSS!!!!!!!!

[@kiwisoup]

I didn't realize someone was holding a gun to your head forcing you to take part. If it doesn't bother them why are you letting it bother you? Has nothing to do with you.