When making pot roast, don't just ditch those drippings at the bottom of the pan. You can turn that flavor goldmine into a ...

Preheat oven to 325°F. Rinse turkey thoroughly inside and out with cold water; pat dry. Sprinkle neck and body cavities with half of the salt mixture. Loosely stuff neck cavity with about 2 cups ...

This red wine pan gravy made from roast drippings is ready in just 15 minutes and is perfect for your Christmas dinner.

To avoid any risk of Thanksgiving dinner not being indulgent enough, we created this over-the-top turkey and gravy affectionately dubbed "bacon bird." We wanted an easy way to infuse a turkey with ...

Field and Podhaizer prefer to make a roux to build up the consistency of their gravy. Field recommends pouring off all but ...

Gravy is a sauce made from the juices and scraps left over after cooking meat. Aside from pan drippings, gravy is also typically enriched with broth, seasoning, and aromatics and may be thickened with ...

The secret to this succulent bird is an inexpensive metal pan. We used the kind of old-fashioned oval roaster found in most supermarkets, not fancy cookware stores. These lightweight enameled pans ...

It’s not every Wide Open Table column in which a condiment plays the star, but this onion gravy is primed to elevate a plate ...

While turkey rests on cutting board, place roasting pan on stove top across 2 burners. Bring pan juices to a simmer over medium-high heat while scraping up the browned bits with a wooden spoon. Cook ...