Serious Eats: Recipes

Cook the Book: Perfect Turkey Gravy

Throw away your powdered gravy mix, Martha Stewart says—there's no alchemy to turkey gravy. Almost everything you need to make a great gravy comes from the turkey itself: the meat juices and the crusty brown bits in the roasting pan.

In this week's Cook the Book selection, Martha Stewart's Cooking School, you'll learn to base a foolproof gravy around a simple stock from the turkey's neck and giblets, easily made while the bird is in the oven. Fragrant with aromatic vegetables, it will stretch the pan juices and enrich the flavor of your gravy.

Win 'Martha Stewart's Cooking School'

In addition to excerpting a recipe each day this week, we're giving away five (5) copies of Martha Stewart's Cooking School. Enter to win here »

Printed from

© Serious Eats