Why turkey gravy getting thick?

1. You're using too much flour: The most common culprit! When you make a roux (flour and fat cooked together), too much flour can lead to a thick, pasty gravy.

2. You're not whisking constantly: The flour needs to be cooked out to prevent a raw flour taste and prevent clumping. Consistent whisking during the cooking process helps to create a smooth, velvety gravy.

3. You're using cold liquids: Adding cold stock or broth to the roux can cause the flour to clump and create a thick, lumpy gravy. Warm your liquids before incorporating them.

4. You're over-reducing the gravy: While reducing the gravy to concentrate its flavor is a good thing, too much reduction can make it overly thick.

5. You're using a starchy gravy base: Some store-bought gravy bases are inherently thicker than others. If you're using a base, follow the instructions carefully.

6. You're using too much pan drippings: Pan drippings can add extra fat and richness to the gravy, but too much can make it thick and oily.

Here are some tips to prevent your turkey gravy from getting too thick:

* Use a light hand with the flour: Start with less flour than you think you need, and add more gradually if necessary.

* Whisk, whisk, whisk: Don't stop whisking while you're cooking the roux and adding the liquid.

* Use warm liquids: Warm your stock or broth before adding it to the roux.

* Don't over-reduce: Reduce the gravy until it reaches your desired consistency, but don't reduce it too much.

* Thin it out with more liquid: If your gravy is already too thick, you can add more warm stock or broth to thin it out.

With a little attention and practice, you'll be able to make a perfect, smooth, and flavorful turkey gravy every time.