Heinz HomeStyle Turkey Gravy

Melt 2 tablespoons butter in a saucepan over medium heat. Whisk in 2 tablespoons flour and cook 1–2 minutes. Slowly whisk in 2 cups warm turkey or chicken stock. Add 1 tablespoon chicken fat (or extra butter), ½ teaspoon onion powder, ¼ teaspoon black pepper, ½ teaspoon salt, a pinch of garlic powder, and a pinch of paprika. Simmer 8–10 minutes until thickened. For Heinz's silkier texture, whisk in 1 teaspoon cornstarch dissolved in 1 tablespoon cold water in the final 2 minutes. Makes 2 cups.

Turkey fat is scarce and expensive outside of November and December. Chicken fat has nearly identical flavor depth — both are mild, savory, and poultry-forward — and gives Heinz consistent results year-round. For homemade gravy, you can use rendered chicken fat (from roasted chicken thigh skin, or schmaltz found at Jewish delis and some specialty grocers), or substitute butter, which adds richness but a slightly dairy note instead of pure poultry depth.

Make the gravy up to 3 days before the meal using good-quality turkey or chicken stock. Cool it completely, then store in a sealed container in the refrigerator. Reheat over medium-low heat, whisking constantly and adding a splash of stock as needed to loosen the texture — the starch thickening tightens significantly when cold. For longer storage, freeze in a zip-lock bag or airtight container for up to 3 months and thaw overnight in the refrigerator. Finish with any actual turkey pan drippings if you have them.

The distinction is mainly the stock. Both use a roux (fat + flour) base and the same thickening method. Turkey stock is deeper and slightly gamier than chicken stock, with more collagen from the larger carcass — it makes a richer, fuller-bodied gravy. If you're using boxed stock, turkey stock is available seasonally from Swanson and other brands; for a year-round substitute, chicken stock works well in this recipe and is the base Heinz itself uses for much of the year.

A 12 oz jar contains about 1½ cups of gravy, which is 6 servings at the standard ¼-cup measure per serving. For a Thanksgiving table of 6–8, one jar covers side dishes and turkey slices lightly. The 18 oz value jar gives about 2¼ cups, or 9 servings. This homemade recipe makes 2 full cups (8 servings) — about a third more gravy than a single 12 oz jar, and close to the larger 18 oz value jar.

Yes — and it makes a noticeably better gravy. After roasting a turkey, skim off the fat that rises to the surface of the pan juices. Use 2–3 tablespoons of that fat in place of the butter-plus-chicken-fat in this recipe. Add some of the defatted pan juices to the stock for extra depth. The cornstarch finish still helps achieve Heinz's smooth, glossy texture, even with real drippings.

Lumps almost always come from adding cold liquid to a hot roux too fast. The fix: warm your stock before adding it (30 seconds in the microwave is enough), pour it in slowly while whisking constantly, and don't add the next addition until the previous one is fully incorporated. If lumps still form, pass the gravy through a fine-mesh strainer — it only takes 30 seconds and produces the smooth result Heinz achieves in manufacturing.