Our Favorite Turkey Gravy
Appears in Cook's Illustrated November/December 2018
Of course it had to taste great. But we also wanted a gravy that could be made in advance, didn't require drippings, and could accommodate dietary restrictions.
WHY THIS RECIPE WORKS
For a turkey gravy that really tastes like the bird but doesn't require drippings, we began by making a full-flavored turkey stock that included not just the neck and giblets but also some excess skin and fat from the turkey—powerhouse sour...