Field and Podhaizer prefer to make a roux to build up the consistency of their gravy. Field recommends pouring off all but three to four tablespoons of turkey fat, then adding three to four ...

Fresh turkey gravy is so easy and so worth it! It is absolutely amazing drizzled over Thanksgiving dinner, and adds so much ...

Lots of people have strong feelings about what’s on the Thanksgiving table. There’s much debate about turkey-cooking techniques (dry-brined or wet-brined, spatchcocked, grilled, deep-fried), must-make ...

If making a turkey for the holidays scares you, this is the recipe for you. This Turkey and Gravy recipe offers beginner-friendly tips and tricks for the juiciest, most mouthwatering turkey ever ...

Thanksgiving is unimaginable without gravy. For some, gravy is in the pantheon of recipes shrouded in mystery, seemingly unattainable to mere mortals. But that’s a myth. Gravy is the most basic of ...

Roux is generally the key to a thick gravy. But Gordan Ramsay's recipe has no roux in it all; instead, he uses fresh tomatoes for that velvety texture.

While the turkey rests, use the juices in the roasting pan, along with more turkey or chicken stock, to make this gravy. You also need something to thicken the juices: cornstarch, potato starch, ...

Ask your butcher to remove the breasts, the full leg—which includes the thigh and drumstick—and the wings from the body. Cook the breast and legs separately and use the remaining turkey body and bones ...

Amy McCarthy is a former reporter at Eater, focusing on pop culture, policy and labor, and only the weirdest online trends. If you’re the person in your family who’s hosting Thanksgiving this year, ...

It’ll all be gravy with these expert tips. Lisa Futterman is a food, dining, spirits, beverage, and travel writer. She has cooked professionally for her entire career, teaching and creating curriculum ...