How do I make the gravy thicker?

Yep. That's it.

Flour is the most common thickener for gravy but it has to be 'cooked' first to remove the pasty flavor. Add a little of the reserved grease from the meat to a sauce pan and heat it to bubbling. Next, stir in the flour, preventing it from sticking and burning. Cook the flour until it changes color, anywhere from a pale tan to a dark brown.

Now, gradually add the llquid from the pan deglazing above and keep stirring until the flour/oil mix causes the liquid to thicken.

You can do that...but you need to put some of the gravy in the mixture so that you are not putting cold into the hot...that can cause some lumping...

If you have heavy cream that really works as well....

You can always to 2 tablespoons of butter with 2 tables spoons of flour in a pot...heated to make a reaux...melt the butter first then put in the flour...it will be think and let it cook for a couple of minutes to get the flour taste out...slowly add the gravy you have to this...while whisking...bring to a boil while stirring....

Gravy is way more simple than you thing... and I prefer not using flour... I can taste the flour which I don't like.

Place your drippings on medium/high heat - add the tips of your turkey or dark parts of skin (if it's a turkey anyway).

Whisk some cold water and cornstarch together until you have no lumps.

Pour into your dripping right when they reach boiling. whisking until thick.

Then stand there and whisk the entire mix and flavor with salt & pepper.

Take 3 tablespoons of butter and melt in a solid pan. Add 4 Tablespoons of flour and cook for 3 - 4 minutes while stirring constantly using a whisk, if possible. Add 2 cups hot stock or juice. Heat to boil than simmer 3 - 5 minutes.

Salt and Pepper

Perfect gravy.

Correct. Bring the gravy to a boil and pour a little of the milk (you can also use water) and flour mixture at a time until it thickens to the desired consistency.

yes to the flour & cold milk (or water), ...make it into a loose paste consistancy usually.

But you MUST BOIL IT to activate the thickening properties.

Boil it for a minute or so while stirring or better yet, whisking it. Then turn it down & simmer if needed until the desired thickness.

For MILK gravy that is fine, But for plain gravy wisk flour and warm water together to a paint like look! (NO LUMPS) then add to simmering drippings or broth and add till it is the way you want it! Season to taste! Enjoy!

Wisk in the flour very slowly as not to add too much. The real secret is to wisk constantly until the desired thickness is reached. I also like to add a little chopped egg to my turkey gravy - Yummy!

I whisk water and cornstarch into a paste and stir it in slowly. Your mom's way can work too but it takes more flour and milk to thicken than it does water and cornstarch.

You can, but I use 1 Tbsp corn starch mixed with 2 Tbsp cold water, mix until smooth, THEN add to thicken the gravy