Flour or cornstarch? Premix with milk or water? Avoid lumps?
Amanda is a co-founder of Food52.
I favor no thickener. After removing the turkey from the pan, place the roasting pan over medium heat. Add enough wine (red or white) to just cover the base of the pan. Bring to a boil and use a wooden spoon to scrape up the pan drippings. Add 4 cups broth (chicken or turkey) to the pan, bring to a boil. Add some herbs -- a few sprigs thyme, a garlic clove, a bay leaf -- to the broth, and let it boil down until it's syrupy. It will never get "thick" but it will intensify in flavor and become viscous. When you don't add cornstarch or flour, you get a very clear and intense gravy. Season with salt at the end. Happy Thanksgiving!
Please enter a valid email address.
Well played. You deserve a cookie.
An Egyptian dish that's made by instinct, eaten with messy exuberance
Lemony, Garlicky Sardines
One-Bowl Genius Macaroons
Make Tonight For Dinner All Week
2-Ingredient Cola Cocktail
Mini Tomato Pies
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)