The Best Store-Bought Turkey Gravy Is Also the Cheapest

[Bob Riebe]

https://thetakeout.com/best-cheapest-store-bought-turkey-gravy-thanksgiving-1849780416

When I cook a turkey, my  gravy is a combination of cooked Turkey liquid, powdered gravy packs which depending on what I have could be chicken, beef or port (pork works real well) and a jar/s of what is shown in the article.

I like Heinz but with a bargain store here that carries stuff not available in this area, it all depends on what I pick-up.
Mix those together , some times add Broth , a little Corn Starch to thicken and boil.

No one has ever had any complaints about my gravy.

[Mule 11]

I use broth, maybe some boullion cubes and pepper with corn starch and sometimes a splash of soy sauce. If with turkey I’ll add giblets.

[Lloyd Smale]

i use the gravy pack that usually comes with the bird and a few bullion cubes and some corn starch. If i need more i had a  jar of heizns. My dad always pressure cooked the carcass and then canned the liquid and used it for gravy the next time he made turkey. Hed about shoot me for using jarred gravy. I do cook down the carcass but i use it for turkey noodle soup. Heck i can remember being stationed in the service and christmas dinner for 5 of us was banquet frozen turkey cooking bags with some instant potatoes and that was a treat. We ate mostly rations in the field for 2 weeks at a time.

[Casull]

The best I've had is my own.  Three tablespoons of flour heated in three tablespoons of butter and then mixed with the turkey drippings.  A little salt, a little pepper and time to eat.  Same recipe as my milk grave, but with turkey drippings instead of milk.

[Mule 11]

I should have said “ I don’t do store bought gravy as I consider that a mortal sin “ I make a plethora of gravy’s and few are alike in method and ingredients. Gravy is my favorite beverage...

[Drilling Man]

  The other day I was in a big store and there was a pallet of canned gravy sitting there...

  As I walked by, I said, who in the hell buys canned gravy!!!

  It's just so easy to make and it taste better when you make your own!

  DM

[Bob Riebe]

For the same reason one buys dry gravy packets; when you cook a turkey, chicken , beef roast , etc. there is only so much drippings.
If you are feeding 4 or more people, you need more gravy (depending on how much guests use, but better too much to too little).

Now you can keep broth jarred or in waxed boxes but it is easier to have canned or packaged gravy handy, PLUS, some times the flavor of the bought product give the gravy a flavour you cannot duplicate without it in a consistent manner.

For me adding pork gravy to turkey drippings makes a gravy some have asked what I put i it that is different but that is from the days when I cooked such meals every year and had ingrediants on hand always; now I use what I have and the cupboard is getting empty.

[Lloyd Smale]

yup got to have lots of gravy for left overs. Another gravy thing i like is when i do a chunk of pork but in the pressure cooker. I pressure cook it for an hour. Pour off all but a small amount of the rendered fat and add a can of cream of mush soup and a pack of lipton dry onion soup mix and pressure cook it for another 15-30 minutes. Left over gravy is great if you smash up a lb of burger and add that pork gravy and put it on mashed taters.

For the same reason one buys dry gravy packets; when you cook a turkey, chicken , beef roast , etc. there is only so much drippings.
If you are feeding 4 or more people, you need more gravy (depending on much guests use, but better too much to too little).

Now you can keep broth jarred or in waxed boxes but it is easier to have canned or packaged gravy handy, PLUS, some times the flavor of the bought product give the gravy a flavour you cannot duplicate without it in a consistent manner.

For me adding pork gravy to turkey drippings makes a gravy some have asked what I put i it that is different but that is from the days when I cooked such meals every year and had ingrediants on hand always; now I use what I have and the cupboard is getting empty.

[Drilling Man]

  My mom never bought any gravy and there was 8 of us, plus who ever came over to eat with us.

  Unfortunately, we are all big gravy eaters too, so I learned to just make however much we need.

  SR

[ironglow]

Apparently I am unlike most here..cooking is a bothersome chore for me.  I did at one time, get one of those black outdoor grill things as a gift, and it sat on my deck and turned old & gray, before I finally tossed it out.

   Recently, in an effort to keep the pounds down, I replaced my lunch meal with Ramen...now I have developed a liking for Ramen, so
   I continue to regularly replace an entire meal with Ramen.

   Lloyd mentioned bouillon cubes...bouillon cubes bug me with their slow melt factor.  I found one cure for that however...Knorr makes chicken bouillon in a granulated form. No long wait while the hot water cools, and choose how much or little you care to use.
  https://www.walmart.com/ip/Knorr-Chicken-Bouillon-Granulated-7-9-oz/10291826?wmlspartner=wlpa&selectedSellerId=0&wl13=2164&adid=2222222227710291826_117755028669

  They also make a seafood bouillon in 1 pound plastic tubs for restaurants..I am no big seafood eater, so I'll pass.
 
    I sometimes want gravy..but to get enough drippings, means I would have to cook a large piece of meat.  ..And not being a
  huge meat eater..means some would be tossed..

      I have bought canned gravy, but I am not generally pleased with the product...so i guess I'll take Bob's advice and check out
   Walmart's canned gravy..

   Now, to find some Knorr granulated beef bouillon.

[Bob Riebe]

I grew up with Wyler's bouillion cubes it was ALWaYs in the cupboard, it was not until the eighties that Knorr's was being used.

Ten or so years ago, as I read , in print and online, about what was in bouillion, that I started to check which were more broth and which were more fake stuff.
I still usually have a jar or powder or cubes in the cupboard for quick use in Ramen, or soup but after I found Better than Bouillion and similar products af foo-foo grade super markets, and, bargain stores that imported stuff not found in this area I will use the B than B most often.

Online shopping has made finding , not available here ,  available and some is better than others; one way to fine out what tastes best is to just make a cup, or glass, for drinking, doing so is a good taste test.

At that , I found this while cleaning out my late Aunts kitchen , and it make a nice warming cup late at night.

[ironglow]

  Hadn't seen the chicken/tomato stuff.  I shall want to get some, probably a nice drink to have...curled up by the fireplace
   with a good book, when the winter snow is whistling around the corners.

[Mule 11]

Made a pretty good soup tonight butt won’t bore you with the details as you have to enjoy cooking and the gratification of a good hot homemade soup or meal. Enjoy yours as I will enjoy mine more...

[Bob Riebe]

Made a pretty good soup tonight butt won’t bore you with the details as you have to enjoy cooking and the gratification of a good hot homemade soup or meal. Enjoy yours as I will enjoy mine more...

Until they became asininely expensive, most of the soup I had in a year was Pork Ribs, Beef Ribs and on occasion boiled Chicken all made with hard dumplings.
Your mention of home made soup, may, just may, induce me to buy some ribs (I cooked my last chicken) and make some soup.

I generally use one of those long heavy aluminum roasters with a lid, so i can cook a whole Pork rack. (now I do add bouillion of some type , plua salt and pepper.)

[Casull]

When I make a vegetable soup, I use a large can of roasted tomatoes, pureed for my base.  But, the real kicker is a whole jar of Walmart's Great Value black beans and white corn salsa.  Takes it up to another level.

[Mule 11]

Bob, I cooked down some bones from half a turkey, defatted added potatoes. Another pan sautéed onion added burger and sausage than white wine and cooked off alcohol. Added quart bag of garden tomatoes and a can of carrots to broth then threw all in the pan with the meat. Black pepper and I think I added some soy sauce. I also added 3 cloves of garlic sliced to the sautéed onion before the meat. Also forgot that I added a couple beef bullion cubes to the broth.

[oldandslow]

I still remember Thanksgiving and Christmas at my paternal grandparents. Them, nine sons and daughters, their spouses, plus a bunch of kids. Grandma never bought prepared anything. It was always home made and there was plenty for dinner and supper. Canned gravy, gravy mix in a packet, broth in box, or bullion cubes? There was none.

[ironglow]

Made a pretty good soup tonight butt won’t bore you with the details as you have to enjoy cooking and the gratification of a good hot homemade soup or meal. Enjoy yours as I will enjoy mine more...

  Right you are.  I would in no way be considered an epicurean or a gastronome. Just a plain, old regular fare guy.."staying alive'..   

[Mule 11]

Made a pretty good soup tonight butt won’t bore you with the details as you have to enjoy cooking and the gratification of a good hot homemade soup or meal. Enjoy yours as I will enjoy mine more...

Until they became asininely expensive, most of the soup I had in a year was Pork Ribs, Beef Ribs and on occasion boiled Chicken all made with hard dumplings.
Your mention of home made soup, may, just may, induce me to buy some ribs (I cooked my last chicken) and make some soup.

I generally use one of those long heavy aluminum roasters with a lid, so i can cook a whole Pork rack. (now I do add bouillion of some type , plua salt and pepper.)

Yep ox tail is 10.99 a # now. Beef ramen packets I was buying for .17 cents a pack are now 30 cents but being told inflation is only 8%. Maybe flounder err Trump Won can explain that with another survey?

[Ranger99]

 .   .   Lloyd mentioned bouillon cubes...bouillon cubes bug me with their slow melt factor.  I found one cure for that however...Knorr makes chicken bouillon in a granulated form. No long wait while the hot water cools, and choose how much or little you care to use.
  https://www.walmart.com/ip/Knorr-Chick

I always buy what they call soup base, the
pros just say chicken base or beef base.
It's in the soup and soup ingredients aisle
in most stores next to the canned liquid stock

Be careful about consuming stuff like that and
regularly eating ramens. Usually lots and lots and
lots of salt inside.  Eat with moderation and
it's ok.  My nephew showed me the Yakisoba
Teriyaki ramens. Probably the best I've had.
They were 60 some odd cents for a long time
until the whackiness took over the world.
Last time I bought some they were like 80 cents

[Bob Riebe]

AT my hood bargain store, which as I told, buy clearance from grocers all across the country, for years they were  12 cents, then depending on brand 15 to 19 cents now they are 39 to 49 cents again depending on brand.

Back when my tasste buds were in full bloom, Pork Ramen was good for taking a break from beef or chicken,but there are other uncommon, around here, Spicey Chicken, Soy Sauce flavored and few other oddities when they bough a grocer out on the West Coast.
Ladeling Ramen over totally crushed crackers, with large handful of chees, or eight or nine slices on top, or over crushed Potato Chips used to be my favorite Winter quickie.
Some brands are better than others.

Now even a bargain store has a clearance section where they drop to 19 cents.

[Ranger99]

The regular flat box shaped ramens
are still fairly cheap here also.
The yakisobas are in a plastic tray
and have dried vegetables in addition
to the sodium filled "flavor" packet

Still,  not something you'd want
to overindulge in

[Ranger99]

Squirrel and ramen is a pretty
good combination if you've
never tried it. I've only had it
with the beef and can't say for
the other flavors

[ironglow]

  Probably chicken is the most popular flavor of Ramen around here.  There is also Beef, shrimp and a new "soy sauce" flavored Ramen.

   ..And yes, they are heavy on the sodium..so if one eats the stuff..they have to refrtain from sodium elsewhere.

[Drilling Man]

  All of that canned, boxed "stuff" is too salty for my taste, doc says to lay off it too!

  DM

[Mule 11]

Squirrel and ramen is a pretty
good combination if you've
never tried it. I've only had it
with the beef and can't say for
the other flavors

Excellent with a dab of butter and sour cream added... had it many times, rabbit also.