To prevent turkey gravy from separating when stored in the refrigerator, there are a few tips you can follow:
Thoroughly mix the gravy: Before storing the gravy, make sure it is well-mixed. Use a whisk or spoon to ensure the fat, flour, and liquid are evenly combined. This helps to create a more stable emulsion, which reduces the chances of separation.
Use a thickening agent: If your gravy tends to separate, consider using a thickening agent such as cornstarch or arrowroot powder. These agents can help stabilize the emulsion and reduce the risk of separation.
Cool the gravy properly: Allow the gravy to cool to room temperature before transferring it to the refrigerator. This prevents condensation from forming inside the container, which can contribute to separation.
Store it in an airtight container: Use an airtight container to store the gravy in the refrigerator. This minimizes exposure to air, which can cause separation.
Reheat it gently: When you're ready to use the gravy again, reheat it gently on the stovetop over low to medium heat, stirring constantly. Avoid boiling or high heat, as this can cause the fat and liquid to separate.
Add a splash of liquid when reheating: If you notice some separation while reheating, add a splash of broth, stock, or water to the gravy while stirring. This can help bring the components back together.
Use an immersion blender: If the gravy still separates after reheating, you can use an immersion blender to blend it back together. This can help emulsify the fat and liquid.
By following these tips, you can increase the chances of your turkey gravy staying well-emulsified and delicious even after refrigeration.