Rather than whisk flour or cornstarch directly into the drippings, I've always started with a roux. (Light-to-medium works great. Use butter for the flavor, olive oil for a healthier gravy, or mix them for both.) I then whisk my mostly-fat-separated drippings with the roux and add other liquids/seasonings as desired. This approach is simple and ensures a tasty, lump-free gravy!

I much prefer not to use either cornstarch or flour in a gravy. Both alter the flavor.
Pour off excess fat from the roasting pan.
Then simply put the roasting tin over high heat on your stovetop. Add a bit of wine (3-4 oz); white for chicken, veal or fish & red for red meats or duck. Deglaze the pan making sure you scrape off all the browned bits. Reduce until all the alchol has evaporated. Add full cream & reduce again. That's it!
If you need a bit more volume add a non-salty stock cube of the appropriate variety & increase the amount of wine & cream.

Yes, its rich, but worth it!

Hey Elise, I've watched my grandmother make gravy for years just eyeballing the ingredients. Since we normally have potatoes with the meal, she uses the water the potatoes have been cooked in (keeps some of the vitamins) and adds all purpose flour directly. When we've asked her how she knows how much to add, or when it's done, she always says "just make sure that it's boiled". I know that it doens't answer the question but she says it's important to the texture and flavour to "cook the flour or the cornstartch in the gravy". Her gravy is always delicious. Just thought I'd share that tip.

Use all the drippings, 2 cans Swanson's Beef Broth. It will make about a quart of gravy.

When I serve ham, I keep the bone and boil it in a couple cups of water for stock for gravy; or you can buy a small ham hock. I always make a roue with flour and lard (vegetable shortening does not allow the roue to brown). I then add the stock, and no added salt is required because the salt from the ham stock provides a deep, rich flavor.

Tastes so good! my kids actually ate it!

For Turkey gravy use 1/4 wheat flour or 3 tablespoons put in the pan and roasted until it's brown then put the turkey juice in the pan and keep stiring until its boiling and it gets thicken. Add salt for taste yum yum. Also what I do if you feel the turkey is dry what I love to do is take the turkey a part and put in the pan that's full of gravy. Your mouth will feel juicy and not dry.

Hi, I have always used vegemite in my gravy. It gives the gravy a lovely flavour.

I sure appreciate your recipes. I tried to get such info from the Betty Crocker site and another cooking site, but they had no such information on how to make gravy from turkey drippings. When I saw the corn starch part, I remembered that my mother used cornstarch when making gravy. I look forward to trying to make gravy when I cook the turkey. It should bring back some fond memories.
Thank you, from an old guy.

They say cornstarch will make gravies last longer than flour? Is this true?

Never heard that one before. ~Elise

I always make a roux for gravy, then add the turkey drippings and chicken broth and broth from the giblets and neck. Then (this is the great secret for delicious gravy) 1/4 to 1/2 cup dry sherry. Fabulous!