Lauren Allen of the website Tastes Better From Scratch always had two turkeys at Thanksgiving dinner when she was growing up — one made by her mother and another by her grandmother. "They would both ...

Turkey is the centerpiece of most Thanksgiving dinners, and while its size is more apt than that of a chicken to feed a crowd, it does tend to get dry. While cooking methods like brining or deep ...

Take your time when making the roux; slow and steady is best here. For gravy, you want to cook the roux to a deep golden-blonde hue. This usually takes three to four minutes, but your eyes and nose ...

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 ...

Jim Hagy from Chef’s Market made an Herb Crusted Turkey and Riesling Gravy. Chef's Market Catering & Restaurant is located at 900 Conference Dr., Goodlettsville, TN 37072. For more information or menu ...

In case there is any doubt, let’s clear this up: You don’t have to eat meat to crave gravy at Thanksgiving. But unfortunately for vegetarians, much of the gravy served on Turkey Day is made using the ...

Use turkey drippings and vegetables to create a deeply flavorful gravy base. Deglaze your roasting pan with wine or stock to capture every bit of flavor. Slowly whisk in warm stock for a velvety ...