How to use Flour for Thickening Traditional Turkey Gravy
Approximately 2 cup container with a tight fitting lid
3/4 to 1 cup of cold water
2-3 Tbsp of all purpose flour or I also use Wondra
Fill the glass or plastic container about half full of cold water and place 2-3 tablespoons of flour in to the water. Close tightly and shake to thoroughly blend. Inspect the mixture; if lumpy, pour through a strainer into the heated sauce pan (or roaster pan). Tip: If you shake the jar vigorously the lumps will all disappear.
Next add the mixture to the boiling juices.
Immediately upon adding the flour and water mixture, stir the juices while gently boiling to thoroughly blend the mixture into the gravy. Repeat for thicker gravy. This step may be done 2-3 times depending on how much gravy is being thickened. Allow the gravy to cook while stirring as this is what creates the thickening.
Caution: After adding the flour/water thickener and cooking it into the juices, check consistency before adding more of the flour/water mixture. Putting in too much flour and water at once, without stirring it in, will make a gravy too thick to serve. (You will know if it is too thick because it will have the consistency of a pudding, not a gravy). Also, too much thickener can make the gravy taste like flour; adding seasoning will correct the flavor. Gravy will thicken as it cools.