Uploaded November 2024 | Updated September 2026, 1 day ago
Don’t toss your turkey parts! Save the giblets, and mouthwatering pan drippings—and backbone, if you spatchcock—to throw together complexly-flavored, silky gravy that’s almost better than the turkey itself.
Traditionally, gravy is thickened with a slurry of 4 tbs of cornstarch in 1/2 cup water, for four cups of stock. Chris uses half of that slurry mixture (2 tbs cornstarch, 1/4 cup water) for a thinner gravy.
Watch him pull it together, and get the recipe for Chris’s gravy here: bit.ly/3GaQDIg
See less
Don’t toss your turkey parts! Save the giblets, and mouthwatering pan drippings—and backbone, if you spatchcock—to throw together complexly-flavored, silky gravy that’s almost better than the turkey itself.
Traditionally, gravy is thickened with a slurry of 4 tbs of cornstarch in 1/2 cup water, for four cups of stock. Chris uses half of that slurry mixture (2 tbs cornstarch, 1/4 cup water) for a thinner gravy.
Watch him pull it together, and get the recipe for Chris’s gravy here: bit.ly/3GaQDIg
See less
