Cooking and Baking

help: tips for making turkey gravy

This is my Achilles' heel. I get so distracted by the side dishes that I lose my patience with the gravy, usually throwing in more salt than I should to make it seem "flavorful". I plan to brine the turkey the day before (Alton's recipe/method). How do you ensure a good giblet gravy that's got that rich, golden look and wonderful flavor?

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