Want a first-class seat on the gravy train? Just follow these four steps:
1. Use a great recipe that pairs the gravy with your bird. Might we suggest one of our five favorites: Garlic-Rosemary Turkey with Mushroom Gravy, Roast Turkey with Pear and Port Gravy, Cider-Basted Turkey with Roasted Apple Gravy, Porcini Mushroom Turkey with Mushroom Gravy, or Herb-Roasted Turkey with Apple Cider Gravy?
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2. Watch our How to Make Gravy video and see how to whisk your way towards lump-free gravy
3. If you want to thicken your gravy, mix flour with some broth or pan drippings first--this thickening sauce is called a slurry. Whisk to remove any lumps. No lumps in the slurry, no lumps in the gravy! Should you still hit some lumps in your gravy road, you can try these tips.
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4. Make life easy by using the right tools, like this fat separating gravy strainer.
And, most importantly, keep your gravy hot and bring it to the table last. Spooning piping hot gravy over food brings it to an ideal eating temperature.
Related: The 20 Best Turkey Stuffing Recipes Ever
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