of turkey fat to make a smooth paste, and slowly whisk the paste into the stock. Bring back to a simmer and cook for 3 to 4 minutes, skimming any fat from the surface. Strain the gravy through a ...

Like grits, greens and biscuits, gravy is a Southern staple born out of necessity, of making the best out of very little.

Roasting a beautifully-flavored turkey that doesn't dry out is one of those life skills that will pay off year after year. After all, no one wants to bite into what should be a juicy piece of ...