Turkey Gravy Recipes?

I normally make my turkey gravy with turkey stock from the turkey itself and mix flower with cold water and slowly pour in until a thicker consistancy. I want to try it with cornstarch as I've heard it tastes better. I saw other recipes here but I don't want to add cream of mushroom soup for those that won't like it, any ideas would be great! I want a medium-thick consistancy and I have a lot of turkey stock (3 cups)Turkey Gravy Recipes?
you can just add a slurry of say 2 T of cornstarch to 1C of water to the stock. i'd reduce a cup of stock out first for a more natural turkey flavor.Turkey Gravy Recipes?
This is my personal recipe. Boil giblets in 2 cups water until almost fall apart. Add drippings from turkey pan. Can also add chicken stock if need more gravy. Mix 2 tablespoons of cornstarch with 1/2 cup hot water and whisk into gravy if not thick snough repeat until desired thickness. Can add a little ';Kitchen Bouquet'; for meats and gravys to darken color if desired.
I never use mushroom soup or cornstarch in turkey gravy, and mine always turns out perfect.





Here's the recipe that calls for 2 cups of stock. You can increase butter and flour by 50% if you have three cups of stock.





In a heavy saucepan, melt 1/2 stick butter over medium-low heat. Add 1/4 cup flour gradually, whisking it into butter so that it blends smoothly. Raise heat to medium and cook until flour mixture begins to turn golden brown (about 2 minutes). Stir the butter and flour mixture enough so it doesn't burn.





When the butter/flour mixture is golden brown, stir in 2 cups of stock (or reserved liquid and browned bits from the roasting pan) gradually and stir constantly until thickened. If mixture is too thick, whisk in additional turkey stock or, for a creamy gravy, add a little milk. Season with salt %26amp; pepper.





If you have any, stir in giblets and/or neck meat if desired and serve hot with roast turkey. Makes about two and a half cups. This turkey gravy is as good as any I've ever had.