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 ...

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 ...

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 ...

This red wine pan gravy made from roast drippings is ready in just 15 minutes and is perfect for your Christmas dinner.

Once your turkey has been roasted and set aside to rest, place the roasting pan on your stovetop over a burner (or two). Add stock and bring to a simmer, scraping the bottom and sides of the pan with ...

Gravy is the star of any roast dinner, but it can easily come out a bit bland if you are not adding a simple flavour booster that most people already have in their kitchen cupboard. It is that time of ...