After finding smoked turkey drippings to be a little too smoky for gravy, I vowed to find a gravy that could deliver the deep flavors pan drippings produce, but without the drippings, which is exactly what this recipe does. More

Thankfully, gluten-free gravy is really easy to make. As with wheat-based gravy, I like to thicken my gravy with a roux (a cooked combination of fat and sweet rice flour) rather than a gluten-free starch, like cornstarch. More

Note: Use a heavy roasting pan for best results.... More

If you're thinking of buying gravy-in-a-jar, wait! This recipe is about as simple as it gets, and will give you results that are vastly superior to the store-bought sludge. To improve your gravy even further, just follow the simple guidelines... More

[Photographs: Chichi Wang] Compared to chicken, turkey gizzards are gargantuan. One turkey gizzard fits snugly in the palm of my hand. Around Thanksgiving, most stray gizzards are marshaled into the gravy. Being an offal lover, I'd rather eat the components... More

"Gravy" is little more than thickened stock—essentially a reduction sauce—and when that stock comes out of a roasted turkey, it's pretty good stuff. It's no wonder people love it. Double or triple (or quadruple, if it comes to that)... More

Note: Instead of drumsticks and thighs, you may use 2 whole leg quarters, 1 1/2 to 2 pounds each. The recipe will also work with turkey breast alone; in step 2, reduce the butter to 1 1/2 tablespoons, the salt... More