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 ...

When making pot roast, don't just ditch those drippings at the bottom of the pan. You can turn that flavor goldmine into a ...

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

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

Gravy puts the finishing touches on your Thanksgiving Day meal. Don't know how to make one? Want to make sure there are no lumps in your gravy? This video shows how to make an easy, basic gravy with ...

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 ...

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 ...

I love making gravy from scratch as it’s unbeatable over a freshly baked potato or fluffy mashed potatoes. But sometimes, store-bought gravy is the way to go, especially when you don’t have turkey or ...

Young fryer squirrels are always a treat. Coated and cooked golden brown, they’re morsels few hunters will ever pass up. But what about those old ones? You know, the squirrels that were probably ...