Gravy

This easy turkey gravy recipe uses the drippings from the bird (deglazed right in the roasting pan) to give you maximum flavor with just three ingredients.

Glutinous rice flour, also known as mochiko or sweet rice flour, makes an excellent gluten-free gravy for Thanksgiving or any holiday feast. Like wheat flour, mochiko can be toasted in fat to create a roux, which lends the finished gravy robust flavor that other starches, like cornstarch, just can’t match. This gravy also has a silky texture and great body like any gravy should. Here miso and apple cider vinegar extend the flavor, making it both brighter and more savory. Start by adding half the!…

A make-ahead gravy that doesn’t rely on turkey drippings or a roux. The gravy’s depth of flavor comes from roasted poultry bones and—surprise!—a sprinkle of MSG, which has an umami-to-the-max effect.

The Thanksgiving game-changing gravy. The secret? A fortified stock that you can make days in advance. No pan drippings needed!

Using chilled gravy is important. If the gravy isn’t solidified, the mayo will be runny.

This rich gravy gives a boost of extra flavor to vegetable broth thanks to an earthy thyme-garlic oil and umani-rich cremni mushrooms. Spoon it over #Vegducken, stuffing, or use it as a base for your next veggie pot pie.

You can soak toasted mustard seeds for this recipe, but you'll get a similar pop of texture simply by using whole grain mustard.

Deliciously smooth Brown Gravy every time.

Make Perfect Turkey Gravy every time.

This simple gravy can be made in advance to avoid a last minute scramble before serving your Thanksgiving feast. Or use the rendered turkey fat and pan juices to make the gravy after roasting your bird for maximum flavor.

This silky gravy is part of our over-the-top Thanksgiving turkey; for the rest of the recipes, click here.

Repeatedly folding and rolling the biscuit dough yields lots of flaky, individuated layers that pull apart neatly when you eat them.

Want the most classic, rich, thick, turkey gravy to serve with your bird? Look no further than this recipe.

Black truffle butter, available online and in fine grocery stores, adds a touch of aromatic luxury to the standard turkey. Rubbing the flavored butter under the skin allows the truffle flavor to permeate the meat while keeping it moist. Wear food-safe gloves to do this job; it makes it a lot neater and easier!

Yes, gravy should be lump-free (always whisk, don't stir), but it's the flavor of the roux that makes or breaks what gets passed at the table. Toasting flour in butter is what develops its deep, nutty taste. You'll know it's done when it's the color of graham crackers and smells like popcorn.

This classic gravy recipe includes options for jazzing up your gravy with a bit of white wine, Worcestershire, or apple cider. 

Cookbook author and cooking teacher James Peterson created this recipe exclusively for Epicurious. The repeated caramelization of the vegetables is the secret to the gravy's surprisingly rich flavor. For more of Peterson's gravy-making advice, including how to thicken with a roux and avoid lumps, see our Gravy Primer.