Is Turkey Gravy Better With Flour or Cornstarch?

Turkey gravy is an essential part of a Thanksgiving feast. It adds moisture and flavor to turkey, stuffing, mashed potatoes, and more. But making smooth, lump-free gravy can be tricky. Two common thickeners used are flour and cornstarch – but which makes better gravy? Here’s a comprehensive look at the pros and cons of each.

Flour

Flour is the more traditional thickener used in turkey gravy. It has some benefits

• Flavor – Flour has a nutty flavor that adds depth and savoriness to gravy, It enhances the roasted flavor from the drippings

• Texture – Gravy thickened with a flour roux has a silky smooth texture. It lightly coats the tongue.

• Thickness – Flour produces a thick, substantial gravy. A little goes a long way towards adding body.

• Ease of use – Flour is easy to find and most home cooks have it on hand. There’s no need to buy a specialty ingredient.

However, flour does have some downsides:

• Lumpiness – Overworking or adding flour improperly can result in lumpy gravy. Flour needs to be thoroughly combined with fat in a roux before liquid is added.

• Time – Making a roux adds 5-10 extra minutes to the gravy making process. The roux must cook sufficiently to remove raw flour taste.

• Limitations – Flour doesn’t combine well with high acidic liquids like wine or citrus juice. It can also scorch if cooked too long.

Overall, flour is the preferred choice for cooks who don’t mind taking the extra time to prepare a roux. It provides unmatched mouthfeel and flavor.

Cornstarch

Cornstarch is a newer alternative for thickening gravy. It has some advantages over flour:

• Smoothness – Cornstarch thickens without lumps. It can simply be whisked into boiling liquid. No gloves required!

• Neutral flavor – Unlike flour, cornstarch has little discernible taste. The gravy flavor shines through.

• Versatility – Cornstarch thickens dairy, acidic liquids, and clear stocks that flour would curdle. It also withstands prolonged cooking without scorching.

• Convenience – Cornstarch gravy comes together quickly. There’s no need to first make a separate roux.

However, cornstarch does have some limitations:

• Thin texture – Cornstarch makes a thinner, less substantial gravy. It can seem too watery.

• Weak structure – Cornstarch loses its thickening power if gravy is cooked too long after adding. The starch molecules breakdown.

• Artificial taste – Some notice an unpleasant starchy or metallic taste with cornstarch.

• Availability – Not everyone keeps cornstarch regularly stocked in their pantry. A special trip may be required to buy it.

Cornstarch is best for cooks seeking convenient last minute gravy with a clean flavor. It isn’t ideal for making hearty, robust gravy.

Making the Choice

So is turkey gravy better with flour or cornstarch? There’s no definitive right or wrong answer. It comes down to personal preference and what qualities are most important to you. Here are some final tips on deciding:

• For rich, full-bodied gravy, go with flour. The extra effort is worth it for special occasions. Make sure to whisk vigorously when adding stock to avoid lumps.

• If you want smooth, foolproof gravy in minutes, use cornstarch. It couldn’t be easier to incorporate. Just remember the texture won’t be as substantial.

• Split the difference with a half flour, half cornstarch combo. This provides some of the benefits of each while minimizing negatives.

• Make gravy ahead of time with flour for maximal flavor. Then on Thanksgiving, thicken additional gravy last-minute with cornstarch to avoid scrambling with a roux when guests arrive.

• If your turkey is brined or Kosher, its drippings will be salty. Opt for cornstarch to avoid over-salting flour-thickened gravy.

• Vegans can mimic drippings by sautéing aromatic veggies in oil. Cornstarch is the better choice for thickening vegan gravy.

• If you’ll be reheating leftover gravy, go with cornstarch. It holds up better than flour over extended cooking times.

The most important thing is finding what works best for your palate. Part of the fun is experimenting! Trying flour-thickened and cornstarch-thickened gravy side-by-side can help determine which you prefer. With practice, you’ll be able to make perfect gravy every Thanksgiving.

Gravy Tips

Here are some additional tips for flawless turkey gravy using either flour or cornstarch:

• For the most flavorful gravy, make your own turkey stock using the roasted bones and trimmings. This adds far more flavor than store-bought.

• Cook your roux or cornstarch slurry slowly into the boiling liquid while whisking constantly. This prevents clumping.

• If you do get lumps, strain the gravy through a mesh strainer before serving. Use a spoon to push the gravy through, leaving lumps behind.

• For extra smooth gravy, blend half the hot gravy with half the cold turkey fat in a blender before mixing back in. The emulsion makes it incredibly silky.

• Don’t forget to season your gravy! Add salt, pepper, fresh or dried herbs, or a splash of wine for flavor. Taste and adjust seasoning as needed.

• Make extra gravy and freeze leftovers up to 3 months. Reheat frozen gravy in the microwave or on the stovetop while whisking.

• For thinner gravy, whisk in additional stock or pan drippings. For thicker gravy, make more roux or cornstarch slurry to whisk in.

• Keep gravy warm in a saucepan set over very low heat. Stir occasionally and add extra liquid if it thickens too much before serving.

With the right technique, you can make memorable, mouthwatering turkey gravy. The most important ingredient is love! Your guests will remember and cherish your labor of love.