While the turkey rests, use the juices in the roasting pan, along with more turkey or chicken stock, to make this gravy. You also need something to thicken the juices: cornstarch, potato starch, ...

Making gravy from drippings is the ultimate way to add flavor to your dishes. Once you learn how quick and easy it is to do ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. QUICK TURKEY GRAVY Yield: 4 cups Pan drippings from one roasted turkey (see note) 4 cups chicken stock or broth After removing ...

There’s nothing wrong with using modern techn and supermarket know-how to make a traditional feast with much less of the traditional work. Welcome to The Cheater’s Guide to Thanksgiving. While there ...

Lauren Allen of the website Tastes Better From Scratch always had two turkeys at Thanksgiving dinner when she was growing up — one made by her mother and another by her grandmother. "They would both ...

Slowly pour separated liquid into a liquid measuring cup; discard separated fat. Add turkey or chicken stock to liquid as needed to equal 2 cups total turkey liquid. Set aside until ready to use. Melt ...

Roasting parts of a turkey makes the cooking of the bird go quicker, makes the parts easier to manage (and fit in your fridge) and makes carving time a breeze. Andy’s turkey is rubbed with a ...

Turkey tenderloin is a boneless, skinless muscle that rests under the breast and is prized for being one of the most tender parts of the bird. It’s a great, quick-cooking lean source of protein, and ...