We've all had enough bad gravy in our lives to make this the most-feared dish of the Thanksgiving feast. But I’m here to tell you that anyone can make a flavorful, silky smooth gravy. It’s a simple matter of cooking a thickening agent, like flour, in the turkey drippings (aka, fat), before adding in a liquid, like chicken or turkey broth. Cooking the flour in the fat coats it, so it can’t clump together when the liquid is added. It’s an easy technique that ensures success.
—Meredith Deeds, Culinary Consultant to the Betty Crocker Test Kitchens