How I Fool Everyone With Store-Bought Gravy
Welcome to The Cheater’s Guide to Thanksgiving. While there are plenty of tips out there for folks making scratch desserts and artisan loaves, the Cheater’s Guide focuses on the person who could use a helping hand—even from some unconventional sources. Some might call it “cheating” (like that’s a bad thing), but there’s nothing wrong with using modern technology and supermarket know-how to help you make a bangin’ traditional feast—with much less of the traditional work.
Between the laborious idea of making your own turkey stock and dreading criticism on lumps, gravy can be a unexpected source of Thanksgiving stress. But everyone wants flavorful, silky-smooth gravy for their turkey and mash, so what can be done? Well, I'm happy to report that gravy doesn't have to be made from scratch to taste great. Here’s how I fool everyone with my “scratch” gravy from a jar.
Buy a store-bought gravy you actually like
It sounds obvious, but the important thing is to buy a prepared gravy that you generally like the taste of to start with. Even though we’re going to improve it, the base flavor will always be there at least somewhat.
Canned and powdered gravies have been around for a spell, but lately I’ve seen a few trusted brands enter the prepared gravy game, like Imagine Foods, which offers a range of organic products, and Better Than Gravy, the makers of my favorite soup base, Better Than Bouillon. But you don’t have to be bougie; you can certainly buy a can of Campbell’s or a jar of Heinz turkey gravy if that's what you like.
How to add flavor to store-bought gravy
Add herbs. The whole concept behind making gravy from turkey stock is to build flavor, but there are other powerful sources of flavor we can turn to. Put your gravy in a pot and warm it up on the stove. Try stirring fresh, finely chopped herbs into the gravy, like parsley, thyme, or sage. This will immediately lift your gravy’s flavor out of that store-bought category.
Boost umami. If your gravy tastes a bit dull or watery, it will probably benefit from some umami. Try a hit of soy sauce or a pinch of MSG. I’ll use both and usually a dark soy sauce—but just a few drops. Dark soy sauce is less salty and it will make the color a deep, rich brown, but too much will make it look more like beef gravy.
Add drippings if you can. Although it will be last minute, I like to add some turkey drippings to my gravy too. These juices will gather at the bottom of the roasting pan after the turkey comes out of the oven. Pour it into a measuring cup, and if there’s a serious layer of fat floating on top, scoop it off. Pour some, or all, of the drippings into your gravy and whisk.
Add dry seasonings. Don’t sleep on dry seasonings and spices like garlic powder, onion powder, or a dash of cayenne. Be light-handed with the powder, just a dusting will add complexity. If you go too heavy, the gravy will be overpowered.
Adjust the consistency
I’ve noticed that most pre-made gravies come out of the can or jar rather thick. OK, very thick. That doesn’t mean all of them are, but you have to be ready to adjust the consistency. If your gravy seems too thick, make sure you’ve heated it up first before you start messing with it. Often the warmth will loosen up any stiffened starches or fats in the mixture.
If the gravy still looks too thick (even after adding the liquid ingredients listed above), add some store-bought turkey or chicken broth and whisk it in until you’ve reached your desired thickness.
If the gravy seems too thin (unlikely, but just in case), stir in a cornstarch slurry a little bit at a time (take a hint from the article and use cold broth for the slurry instead of water). Stir and bring the gravy up to a boil after each addition before adding more slurry.
Add some meat bits
Again, it will be a little last minute since you have to wait for your turkey to come out of the oven, but deception is in the details. When you’re carving your turkey, you’ll end up with shreds and extra bits of meat that break free of the large cuts and slices. Gather these up on the blade of your carving knife and slide them right into your gravy pot. Be sure to chop any large pieces into smaller ones so the meat can disperse attractively throughout the gravy.
Taste your homemade gravy and assess. Add a shake of salt or a grind of pepper, and you’re all set. Pour your gravy into a container to keep it piping hot and smooth, and hide the original gravy jar, can, or box deep in your recycling.