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 ...

Once the fat in your skillet is sizzling, whisk in 1/4 cup Wondra and marvel at how it magically dissolves. You can go up to ...

Good gravy shouldn’t be stressful — it should be silky, flavorful, and foolproof. Whether it’s for a holiday roast or a ...

Thanksgiving gravy can be a divisive topic — just a few years back, Gordon Ramsey got roasted online for sharing a meal coated in a super runny gravy. "There's no delicious thick gravy anywhere," ...

Take your time when making the roux; slow and steady is best here. For gravy, you want to cook the roux to a deep ...

The center of a holiday dinner table is typically a beautifully adorned roast turkey or chicken, but let’s face it: We’re all there for the gravy. A truly rich and flavorful gravy can transform just ...

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 ...

Thanksgiving is all about the essentials. You’ve nailed down your favorite turkey recipe. You’ve figured out your must-have side dishes. And you’ve found the perfect cranberry sauce. But the dinner ...