The Boozy Hack For Elevating Store-Bought Gravy This Holiday Season

When you're hosting a houseful of family and friends for a holiday feast, it's easy to simply run out of time to tend to a homemade gravy. Between pouring drinks, replenishing appetizers, and trying to actually socialize, gravy is a labor of love that may get overlooked. Hence why gravy comes conveniently in bottles, cans and packets, and using them is one way to give yourself a break on Thanksgiving. The only problem is that store-bought gravies can leave a little something to be desired in both flavor and texture. Luckily, a splash of booze can elevate the grocery stuff Into something with a better consistency and which tastes closer to homemade.

Incorporating said splash of booze is easy. While the gravy is heating up, whisk in your choice of alcohol, then let it simmer and evaporate (this only takes a couple of minutes). A few tablespoons per cup will do, and you can judge consistency and taste as you go. Should you need to thin out the gravy more without adding more booze, just use water or broth.

If you have them on hand, consider simmering the pre-made gravy with a few fresh herbs as well, such as thyme, sage, or bay leaf. Just don't forget to run the gravy through a fine mesh strainer before serving if you go this route. Just don't claim that all the alcohol is cooked out; that's a common statement, but, depending on your cooking method, at least some trace alcohol will remain.

You will want to choose the alcohol appropriately for the type of gravy you have on the stovetop. It's traditional to serve turkey with gravy during the holidays, and poultry-focused sauces can be delicately elevated with a dry white wine. A dry variety of Chardonnay, sauvignon blanc, or chenin blanc are all great choices. Avoid anything sweet or fruity. The acidity in white wine helps to lift up the flavors of the gravy, adding complexity, in which gravy from a jar can become subdued. Extra points if you use the same white wine you may be serving with the meal. (On this note, never cook with a wine that you wouldn't also drink on its own.)

Other solid choices for elevating poultry gravy include dry cider, bourbon, rye, or Cognac. Again, make sure the alcohol in question is not too sweet — try tasting it first. Avoid using alcohol that will overpower the poultry gravy, like flavored wines, red wine, port, or other fortified wines.

Once you've incorporated the alcohol, give it a taste and adjust the seasoning as needed. If you've pulled off something even close to homemade, no one needs to know the difference — giving away your secret may be a common mistake people make when cooking a Thanksgiving turkey. And, if you need advice on which turkey to buy at the grocery store, we've got recommendations.