Go to the Recipe: Instant Turkey Gravy
Great turkey flavor but I found that it tasted a bit floury. I think 3-5 minutes is not enough time to get a roux as dark as seen in the photos—if I’d taken it that dark I think it would have been better. Overall pretty great though.
Are you suggesting a roux for thickening because it's something most people are likely to have on hand or is traditional? Or do you think it is better than methods that use modernist thickeners (xanthan, Ultra Tex, etc.)?
I would say both to your first question, plus it is what I use my self. Sure, you can certainly use the modernest thickeners, but there are just more risks of overdoing it and ending up with a "slimy" gravy. My go-to would always be low acyl gellan over the two you mentioned as well.
I have turkey stock on hand. How much would you add in place of the bullion cubes called for in the recipe above? Thanks and Happy Thanksgiving!
Just replace the water weight with the stock, and you will have to add some salt at the end to taste.
