Which Is Better for Turkey Gravy: Cornstarch or Flour?

Discover why flour is preferred over cornstarch for turkey gravy, offering richer flavor and silkier texture. Learn the best method for perfect gravy.

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Flour is generally considered better for turkey gravy because it provides a richer, more robust flavor and a smoother, silkier texture. Cornstarch tends to create a glossier, slightly more gelatinous gravy. To use flour, make a roux by mixing equal parts flour and fat and cooking until it achieves a golden brown color. Then, gradually add stock while whisking. This method ensures a well-balanced and flavorful gravy.

FAQs & Answers

  1. Can I use cornstarch instead of flour for turkey gravy? Yes, cornstarch can be used as a thickener, but it results in a glossier and slightly gelatinous texture, whereas flour gives a richer, silkier gravy.
  2. How do I make a roux for turkey gravy? Mix equal parts flour and fat, cook until golden brown, then gradually whisk in stock to create a smooth, flavorful gravy base.
  3. Why does flour make turkey gravy taste better than cornstarch? Flour provides a more robust flavor and smoother texture due to the cooking process of the roux, enhancing the overall richness of the gravy.