Have you ever wondered if it’s possible to freeze turkey gravy that contains flour? Many home cooks are unsure about whether gravy thickened with flour can maintain its texture and taste after being frozen. Let’s delve into the specifics of freezing turkey gravy made with flour to determine if it’s a feasible option for preserving your delicious homemade gravy.
Let’s see: I cooked a 14lb turkey and I’m the only one whose going to eat it (except for a dog who gets a few tidbits). I also baked 16 small corn bread loaves (4 packs of Jiffey Mix). See the loaf pan below. Made 2 bags of dressing and opened a jar of gravy and a can of cranbery sauce. Add a huge baked potato and two coined (giant) carrots to the mix.
So, what did I do with all of that food (remember, it’s just me eating)?
Pulled the two drumsticks and set them aside.
Dismantled the rest of the turkey and set the meat in two storage bins (froze one bin).
Over the past 4 days:
Days 1 & 2, per day: One drumstick, one muffin, some potato and carrots, a scoop of dressing and gravy, as well as some cranberry sauce.
Days 3 & 4, per day: Some meat from the unfrozen bin, one muffin, some potato and carrots, a scoop of dressing and gravy, as well as some cranberry sauce.
Still more over the next week until I’m out of food.
Then, in a week, or three, I’ll repeat the above with the frozen bin after I thaw it out and make some more dressing and veggies.
I also just snagged a six-pack of cranberry sauce and a giant pumpkin pie from SAMS.
No waste at all.
PS. This is what’s considered practicing the cooking once and eating for a week planning. Here’s an example from the internet:
//DISCLAIMER: Today, I’m making this:
(Image, mine) Tangy jalapino pepper and green onion bread loafs. Serves 8, or one-a-day for a week. The onions and peppers were pre-chopped (purchased when on sale) and frozen in kit bags. One kit bag is on the kitchen counter thawing right now.
See how that works.
//ADDED:
One other issue is the fact that, except for raw carrots, fresh veggies aren’t lasting as long as I had hoped in the fridge this winter. So, to take a page from an old book:
(Image, mine) The jars are assorted ones from other store products. You can’t do this with plastic containers as easily. This is not the traditional canning, but works well in the short run:
Rinse the veggies, chop them as needed/desired, and then save them in a manner that helps keep them longer. So, no more fresh veggies for a while until I whittle down the collection shown above. (Preserved in a 3/4-water & 1/4-vineger solution in the fridge. Let cure for about 5 days. Then enjoy.)
Also, you can see this very thing in your local grocery store (with lots of added salt).
//ADDED (24 Feb 2023):
SAMS had a clearance sale – 6 Pack of Cranbury Sauce $4.58! ….. I snagged one.
//ADDED (15 Mar 23): Our local Big Box Grocery Store had a buy one/get one free frozen turkey sale. I snagged two:
(Image, mine). Yea, and the freezer does need to be defrosted.
//ADDED (16 Apr 23): I was asked for the recipie to make the Jalapino Pepper and Green Onion bread:
Add in order:
1 12oz can warm beer, or 12oz warm water.
1 trimmed and finely chopped Jalapino Pepper
1 trimmed and finely chopped bunch of green onions.
2 tbs EV Olive Oil
1 tbs Molassis (do the Molassis after the oil as the residual oil on the measuring spoon will lubricate it and allow the Molassis to slide out quickly and neatly)
1/2 tsp salt
3–1/2 cups of unsifted bread flour
1 heaping tsp yeast (or a yeast paket)
Set the Bread machine on “Pizza Dough” and run.
You may want to watch it closely and add (but give the mix some time first) a bit more flour, or water, as needed.
When done:
Lightly dust a wooden chopping board with a generous pinch of General Purpose flour
Take out the mix and chop into 8 (semi-equal) pieces.
Place in a greased (I use PAM) mini-loaf pan.
Bake in the Oven for 50~60 minutes at 350 Degrees F
Take out, let cool, and enjoy.
You can freeze the loaves that are not immediately eaten.
Then take one out, place in the microwave and run on high for 77 seconds and serve.
The reason for freezing them is that they dry out very quickly, or get moldy. These are all natural (no preservatives) breads, so freezing is the best way to preserve them.
Alternatively, you can run the bread machine at the “Normal Bread Loaf” setting and skip the extra work. However, I have found that the mini-loaves are a much better and more fun approach over time.
Extra example: replace the Pepper, Onions, and beer with a heaping 2-cup sized) measuring cup of grapes! Slice the grapes before placing them into the bread machine and continue as directed above. In the case of the grapes, you will need to manually assist the mixing paddle in smashing the grapes. (The grapes have to be at room temp when you start the process.) And, you may also have to add a bit of extra water as noted below.
The grape breads go super great as a sandwich bread (sliced ham, and/or cheese) on the patio with a small glass of Brandy on the rocks as both bring out the grapeiness and compliment each other.
Final point: This isn’t an exact measurement set-up, so, you may need to attend the bread machine and:
Add a bit more water, or flour, to get the right consistancy.
Use a plastic stirring paddle to help the mix along (especially with the grapes).
//FOR ILLUSTRATION ONLY:
I use a Cuisinart CBK-100. I’m on my third Stirring Bin and second Stirring Paddle. There are several other brands and models available, but for the loaves, ensure that the machine has a “pizza dough” setting as an option.
//DISCLAIMER: I’ve made my share of bricks over the years. When you’re making something from scratch, as opposed to a “store bought package”, expect a few interesting results as you learn the right mixtures.
Enjoy.
//ADDED (30 July 23):
It’s not just cooking, but other things (Christmas presents, as an example) where you should always be on the lookout throughout the year. In my case, I’m looking for candy. Not that I eat a lot, but that, it’s a present that won’t clutter up someone’s home, or be returned to the store. Worst case, it’ll be re-gifted to someone else, or used as Halloween handouts in the next year. With that in mind, I’m always checking. Here’s what I ended up with over the past few months:
(Image, mine) I was running down on M&Ms (at he rate of 4/day) when I decided to pick up a replacement pack (the standard set on the left at full price).
Lo and behold, M&Ms come in holiday patterns, too. After the holiday? 33% discount! I got the Easter and 4th of July packs that way. Then, of all things, the Hershey’s Kisses (special release) were being liquidated at 40% off. I snagged one. And then went back for five more. I’ll keep one M&Ms and I now have a good start on Christmas presents.
So, it’s not just cook for a week, but also buy for planned future use. … And, buy stuff that won’t easily perish. Chocolate can last nearly forever if kept in a cool dry place (away from mice).
What about Christmas wrapping paper to be used on the presents? A lifetime supply last January: 6 rolls (one for $2.00, one for $1.00, and four for $0.25 in a progressive drop down from an initial $4.00/roll)! I also snagged another 12 rolls at $0.25/roll for a church charity.
Plan ahead. Keep your eyes open. And jump when the price is right. ….
//ADDED 7 Dec 23: We cooked a 12lb turkey this thanksgiving. (And, I got the pan on sale. A neat trick is to carefully line the pan with aluminum foil (The super wide works best, but you can also do it with two sheets if foil carefully folded together.) That way, you can save the pan for another day.
(Images, mine) Potatoes, carrots, onion, celery, and colored sweet peppers. Stuffing made separately.
I have the two turkey breasts in the freezer along with a a nice stash of dressing. And, last year, after Thanksgiving, SAMS CLUB was liquidating 6-packs of Cranberry Jelly. (I snagged a 6-pack for $3.74.)
The Julianne Knife was on 50% off at a local store a few years ago ($5,00).
When it comes to freezing gravy with flour, there are a few key considerations to keep in mind. The presence of flour in the gravy can affect its consistency when frozen and thawed. Understanding how flour interacts with the other ingredients in the gravy can help you determine the best way to freeze and reheat your turkey gravy without compromising its flavor and texture.
By exploring the impact of freezing on turkey gravy thickened with flour, you can make informed decisions about whether it’s advisable to freeze your gravy or opt for alternative storage methods. Let’s uncover the effects of freezing on flour-thickened gravy and discover practical tips for preserving the quality of your turkey gravy for future enjoyment.
Understanding Turkey Gravy: A Delicious Addition to Your Meal
When it comes to the perfect finishing touch for your Thanksgiving feast or any meal featuring turkey, turkey gravy is an essential element. Made from the flavorful drippings of roasted turkey, this savory sauce adds richness and depth to your dishes.
Turkey gravy is typically thickened with a combination of flour and fat, such as butter or turkey drippings, creating a velvety texture that coats your favorite side dishes and meats. The flour helps to thicken the gravy and gives it a smooth consistency that enhances the overall taste of the dish.
To make turkey gravy, start by collecting the drippings from your roasted turkey. These drippings are full of flavor and provide the base for your gravy. In a separate pan, melt some butter and whisk in flour to create a roux, which will help thicken the gravy. Gradually add the turkey drippings to the roux, stirring constantly to prevent lumps from forming. Season the gravy with salt, pepper, and any additional herbs or spices to enhance the flavor.
Once your turkey gravy is ready, you can pour it over slices of turkey, mashed potatoes, stuffing, or any other dish that could benefit from a rich, savory sauce. The combination of turkey drippings, butter, flour, and seasonings creates a decadent gravy that is sure to elevate your meal and impress your guests.
In conclusion, turkey gravy is a delicious and versatile addition to any meal featuring turkey. Its rich flavor and smooth texture make it a must-have condiment for your Thanksgiving table or any occasion where turkey is the star of the show. So go ahead and make a batch of homemade turkey gravy to take your meal to the next level!
Definition of turkey gravy
Turkey gravy is a savory sauce made from the drippings of roasted turkey, combined with broth, seasonings, and thickening agents. This rich and flavorful condiment is a staple accompaniment to Thanksgiving meals and other holiday gatherings where turkey is the star of the show. The key to a delicious turkey gravy is achieving the perfect balance of flavors, including the natural juices from the roasted turkey, aromatic herbs, and the right amount of seasoning.
When preparing turkey gravy, the drippings from the cooked turkey are collected and combined with broth to create a flavorful base. The addition of flour or cornstarch helps to thicken the gravy and give it a smooth, velvety texture. Seasonings such as salt, pepper, and herbs like thyme or sage are often used to enhance the taste of the gravy and complement the flavors of the turkey.
Turkey gravy is typically served hot and ladled over slices of roasted turkey, mashed potatoes, stuffing, and other side dishes. It adds richness and depth to the meal, tying together the flavors of the main dish and side dishes. Whether homemade or store-bought, turkey gravy is a versatile condiment that can elevate the taste of a holiday meal and bring comfort and warmth to those enjoying it.
Below is a simple table outlining the basic ingredients needed to make a classic turkey gravy:
| Ingredient | Description |
|—————–|——————————|
| Turkey drippings| Juices from roasted turkey |
| Broth | Chicken or turkey broth |
| Flour or cornstarch | Thickening agent |
| Seasonings | Salt, pepper, herbs |
| Optional: butter| For added richness |
By following a traditional recipe and using quality ingredients, you can create a delicious turkey gravy that enhances the flavor of your holiday meal and delights your guests. Whether you prefer a thick and creamy gravy or a lighter, more au jus-style sauce, turkey gravy is a versatile and essential component of a festive feast.
Ingredients of turkey gravy
When it comes to making delicious turkey gravy, the key ingredients play a crucial role in enhancing the flavor and texture of the dish. Whether you are preparing a traditional Thanksgiving meal or simply craving a comforting gravy to pair with your roasted turkey, understanding the essential components is essential.
One of the main ingredients in turkey gravy is pan drippings. These flavorful juices are extracted from the roasted turkey and contain all the savory goodness that adds depth to the gravy. By deglazing the roasting pan with a liquid such as broth or wine, you can release the browned bits and incorporate them into the gravy for extra flavor.
Another key component of turkey gravy is flour. This thickening agent helps create a smooth and velvety texture, giving the gravy the right consistency. By making a roux with equal parts flour and fat (such as butter or oil), you can achieve a rich base for the gravy that will bind all the flavors together.
To enhance the flavor profile of the gravy, you can also add aromatics such as onions, garlic, and herbs. These ingredients not only add complexity to the gravy but also infuse it with a fragrant aroma that will tantalize your taste buds.
Overall, the ingredients of turkey gravy are simple yet essential for creating a delicious and satisfying accompaniment to your holiday meal. By combining the right components in the right proportions, you can elevate your gravy to a new level of culinary excellence.
Can you freeze turkey gravy?
Yes, you can freeze turkey gravy successfully, but there are a few important factors to consider to ensure the best results. Turkey gravy made with flour can be frozen, but it may change in consistency slightly after thawing. When freezing gravy, it’s important to follow proper storage guidelines to maintain its quality.
To freeze turkey gravy made with flour, allow it to cool completely before transferring it to a suitable container. You can use airtight containers or freezer-safe bags for storage. Make sure to leave some room at the top of the container or bag to allow for expansion as the gravy freezes.
Label the container with the date and contents to keep track of how long the gravy has been frozen. Proper labeling can help you identify the gravy easily and ensure you use it within a recommended timeframe. Turkey gravy made with flour can typically be frozen for up to 3-4 months without significant loss of quality.
When you’re ready to use the frozen turkey gravy, thaw it in the refrigerator overnight. Reheat the thawed gravy gently on the stovetop, stirring occasionally to maintain a smooth consistency. If the gravy seems too thick after thawing, you can add a little bit of broth or water to adjust the consistency.
While freezing turkey gravy made with flour is possible, it’s essential to note that the texture may change slightly after thawing. The flour in the gravy can absorb moisture during freezing, potentially leading to a thicker consistency. With proper storage and reheating techniques, you can still enjoy delicious turkey gravy even after freezing.
Freezing turkey gravy: can you freeze turkey gravy made with flour?
When it comes to freezing turkey gravy that has been made with flour, the key consideration is the potential impact on the texture and consistency of the gravy after thawing. While you can certainly freeze turkey gravy that contains flour, it’s important to be aware that there may be some changes in the overall quality of the gravy once it has been frozen and then reheated.
One thing to keep in mind is that flour-based gravies have a tendency to separate or become grainy when frozen and thawed. This is because the flour can break down and absorb moisture during the freezing process, leading to a less smooth and creamy consistency. To mitigate this issue, it’s recommended to stir the gravy thoroughly before freezing and again after reheating to help incorporate any separated ingredients.
Another important factor to consider when freezing turkey gravy made with flour is the potential for the gravy to thicken upon reheating. The flour in the gravy can continue to absorb liquid as it freezes, which may result in a thicker consistency once the gravy is thawed and reheated. If you find that your gravy has become too thick after thawing, you can simply add a little bit of broth or water to thin it out to your desired consistency.
In conclusion, while you can freeze turkey gravy made with flour, it’s important to be aware of the potential changes in texture and consistency that may occur during the freezing and thawing process. By taking a few precautions and adjusting the gravy as needed after thawing, you can still enjoy a delicious and flavorful gravy even after it has been frozen.
How long can you freeze turkey gravy?
Freezing turkey gravy can be a convenient way to save time and effort during the holiday season or whenever you have leftovers. If you have made turkey gravy with flour and are wondering how long it can be frozen, the good news is that turkey gravy with flour can be frozen for up to 4 months without any significant changes in taste or texture.
When freezing turkey gravy made with flour, it is essential to allow the gravy to cool completely before transferring it to a suitable container for freezing. Make sure to leave some room at the top of the container as the gravy may expand slightly when frozen.
To thaw frozen turkey gravy made with flour, simply transfer it from the freezer to the refrigerator and allow it to thaw overnight. You can then reheat the thawed gravy on the stovetop or in the microwave until it reaches your desired temperature.
It’s important to note that while freezing turkey gravy made with flour is safe and can help extend its shelf life, the quality of the gravy may deteriorate slightly after prolonged freezing. To minimize any potential changes in flavor or texture, it is recommended to consume the frozen turkey gravy within the recommended storage time of 4 months.
Thawing frozen turkey gravy
If you have frozen leftover turkey gravy that contains flour, it’s important to thaw it properly to maintain its consistency and taste. Here are some steps to follow for thawing frozen turkey gravy made with flour:
1. Transfer the frozen turkey gravy from the freezer to the refrigerator. Allow it to thaw slowly in the fridge overnight or for at least 24 hours. This gradual thawing process will help prevent the gravy from separating or becoming watery.
2. Once the turkey gravy has thawed in the refrigerator, gently stir it to mix any separated liquids back together. Check the consistency and taste to ensure that it is still suitable for serving.
3. If you need to speed up the thawing process, you can place the frozen turkey gravy in a microwave-safe container and defrost it using the microwave’s low power setting or the defrost function. Be sure to stir the gravy occasionally during the defrosting process to ensure even thawing.
4. Avoid thawing frozen turkey gravy made with flour at room temperature or using hot water, as this can lead to bacterial growth and compromise the quality of the gravy.
By following these steps, you can safely thaw frozen turkey gravy made with flour and enjoy it as a delicious accompaniment to your meals. Remember to always reheat the gravy thoroughly before serving to ensure it reaches a safe internal temperature.
Conclusion:
Freezing turkey gravy made with flour can be a convenient way to extend the shelf life of this delicious sauce. However, there are a few important points to keep in mind to ensure the best results:
- Thickening Agent: If your gravy contains flour as a thickening agent, it may separate and become grainy when frozen. To prevent this, you can try adding a little extra fat or cream before freezing to help stabilize the sauce.
- Proper Packaging: Make sure to use airtight containers or freezer bags to store the gravy. This will help prevent freezer burn and maintain the flavor and texture of the sauce.
- Labeling and Dating: Always label your containers with the date of freezing to keep track of how long the gravy has been stored. Gravy can typically be frozen for 2-3 months, so it’s important to use it within that time frame.
- Thawing and Reheating: When you’re ready to use the frozen gravy, thaw it in the refrigerator overnight and reheat it slowly on the stove, stirring constantly to prevent curdling or burning.
- Quality Check: Before serving the thawed gravy, give it a taste test to ensure the flavor and texture are still satisfactory. You may need to adjust the seasoning or consistency if necessary.
Don’t defrost chicken breast❗❗ Quick, easy and delicious dinner!
FAQ
Can you freeze Turkey Gravy?
Yes, you can freeze turkey gravy for up to six months. The best way to do this is to allow the gravy to cool to room temperature before transferring it to air-tight containers. Then, seal the containers tightly and store them at the edge of your freezer. Does Turkey Gravy Freeze Well? Yes Can You Refreeze Turkey Gravy? No
Can you freeze leftover roast & turkey?
If you happen to have leftover roast or turkey that you would also like to freeze, package it in combination with the gravy for the best results. Cooked meats store and freeze better in their own gravy as it keeps the meat from drying out.
How do you make turkey gravy?
For a textured gravy, remove the turkey and, using a stick blender, blitz the onion into the stock until smooth. Blend the flour with the white wine or water, then blend this into the stock, stirring over the heat until thickened. Cool, then chill. Will keep for several days or freeze for one month. Thaw in the fridge a day ahead.
Can you freeze Bisto gravy?
No, refreezing any form of gravy (whether it contains dairy or is made with turkey drippings, chicken, sausage, or beef) is NOT recommended.
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