Name: Rich Turkey Gravy
Yield: 8–10 (makes about 4½ cups) Servings
Ingredients: Roasting pan with pan drippings from roasting turkey (click for recipe); 3 cups (or more) Roasted Poultry Stock (click for recipe), warmed; ½ cup dry white wine, brown ale, Port, or apple cider; ½ cup all-purpose flour; 1–2 teaspoon apple cider vinegar; 1 tablespoon soy sauce, brown ale, or Port (optional); Some chopped fresh herbs (such as thyme or parsley; optional); Kosher salt and freshly ground black pepper

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Michael Graydon + Nikole Herriott

While the turkey roasts, it releases tons of concentrated flavor into the pan—this is where the gravy takes on another dimension. As the bird rests, set the pan on your stovetop, roll up your sleeves, and get to work. Watch this video for more.

Recipe notes