Don't forget the gravy when you're planning your Thanksgiving turkey and trimmings. Whether you choose a rich pan gravy or something with a twist, like our Maple-Tarragon Glazed Turkey with Orange Gravy, our turkey gravy recipes will help you come up with the perfect sauce for your Thanksgiving bird.See Popular Turkey Gravy Recipes
Gravy may not make or break the turkey dinner at Thanksgiving or Christmas, but there's no doubt a boatful of rich, flavorful gravy to pour over the turkey, dressing and potatoes is really the finishing touch. And despite all the intimidating talk about perfect gravy being an art form, learning how to make turkey gravy is really quite simple.
This roasted turkey has winter-fresh orange flavor to serve at Thanksgiving of anytime. Serve the bird, surrounded with candied fruits, on a platter.
Glazed apples and cider-brined turkey unite in this fall-friendly feast. Use the delicious drippings to make a tangy apple gravy.
Make the wine-flavored gravy extra delicious: Scrape up flavorful browned bits from the roasting pan and use some of the drippings. Stir together the cornstarch and chilled wine until smooth before adding to the liquids in the roasting pan.
Although these directions are for roast turkey, you can use beef broth and the drippings from roast beef to make beef gravy.
Fresh tarragon and fruit season the glazed turkey in this recipe, which is nice for Thanksgiving or any time.
The sweet-savory jam forms a crust on the turkey as it roasts in this dinner recipe.
Roasting a turkey or chicken for the holidays? Set aside the drippings to make this low-fat, low-calorie gravy.
Roasted apples surround this golden brown Thanksgiving turkey, making for an astounding flavor combination.
This Thanksgiving, roast two or more turkey breast halves. They're readily available, easy to prepare, and perfect for a small gathering.
This sumptuous recipe, created by Justin Wangler, chef of Kendall-Jackson Winery, will save time on Thanksgiving. Cook the turkey breast and legs separately for best results. Braising the legs keeps them moist and creates a wonderful stock for gravy.