Game-Changing Turkey Gravy
When there are pies to bake, potatoes to mash, and a turkey to carve, the gravy can become an afterthought, often thrown together at the last minute amid the chaos of getting all the food to the table. At that point, there’s no time to eke out a flavorful stock for the base, and the roasted bird may or may not have generated the drippings you were counting on to infuse the gravy with rich turkey flavor. The result—whether gloppy, runny, greasy, or just plain dull—is a shame, since many of us drizzle gravy over the entire plate.
After spending weeks reimagining the gravy-making process from start to finish, I came away with an approach that produces a full-bodied gravy that truly tastes like turkey and can be almost entirely prepared days (or even weeks) ahead of time. Best of all, you don’t need drippings to make it taste great (though you should certainly add them if you have them), and the recipe can be easily tweaked to accommodate guests with dietary restrictions. Read on and I’ll review the important points.
