The Thanksgiving turkey might be the star of the show, but a true feast isn’t complete without gravy. While opening a can of store-bought gravy could seem like the easiest solution when it's been overlooked, the tips in this article can help you make a simple yet tasty gravy for the holiday bird.

First things first: The gravy cannot be started until the bird is roasted. Even though the brown and greasy drippings at the bottom of the roasting pan might not look appetizing, they are essential to a delicious gravy.

These are the ingredients needed, according to

-- 1/4 cup all-purpose flour

-- 1 cup pan drippings

-- 1-2 cups broth or water

-- salt and pepper (to taste)


1. After the turkey is finished cooking, take it out of the pan and set it to the side to rest. Then put the pan over medium-high heat on the stovetop. Mix in the broth of water and scrape the bottom of the pan so all the bits stuck to the bottom become loose.

2. Once the roasting pan has been deglazed, pour the mixture into a saucepan. If you want a smooth gravy, strain the pan drippings first so the bigger bits don’t make it into the gravy. Heat it over medium-high heat. Slowly mix in the flour to create a roux or thin paste. It should take about 5 minutes.

3. Continue to cook the roux until in becomes thick. Then add salt and pepper to taste.

Bonus: For extra flavor herbs like parsley, sage, rosemary and thyme can be added. For those who like the taste alcohol brings to food, adding a dash of sherry or 1-1/2 cups of Madeira wine to the pan drippings instead of stock will do.

Don’t forget to pour the gravy into a festive bowl and enjoy. Happy Thanksgiving! 

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