Chefs such as Johnny Iuzzini and Michael Anthony give their turkey day advice
Turkey gravy — it’s a must-have! However, making it can be one of the trickiest parts of the feast. Why? It's the last part of the meal you prepare. By the time the turkey is out of the oven people have started to congregate in the kitchen.
If your family is like mine, congregating also means kibitzing. It's possible that some alcohol has been consumed, and everyone is hungry and has been anticipating the big event.
To add to the pressure, gravy has more than one role to fulfill. Not only does it taste good, but it can be used to disguise some less-successful parts of the meal. While roasting is pretty easy — heat the oven, take a big piece of protein, season it, put it in a pan, and wait until it’s done — gravy definitely requires some cooking chops.
Anne Maxfield is the founder and author of Accidental Locavore.