Gravy goes well with roasted meats and vegetables, which is why many people consider it an essential part of Thanksgiving dinner. There are many regional variations of gravy throughout the United States that rose due to times of food scarcity. Because gravy consists of any type of thickener and liquid, it lends itself to any available ingredient that can improve the taste and texture of other foods.


1. Homemade Turkey Broth

  • 5 pounds turkey wings or thighs
  • 1 turkey neck and giblets
  • 2 tablespoons vegetable oil
  • 3 diced carrots
  • 2 diced celery stalks
  • 2 diced onions

Broth is a common gravy ingredient, so you might want to make your own before getting started on the gravy. Preheat the oven to 450°F. Spread the turkey wings and neck on a metal rack inside a large roasting pan and coat them with vegetable oil. Roast for approximately 1 hour. After that, toss the diced vegetables with the turkey and add 1 tablespoon of vegetable oil. Roast the vegetables and turkey together for 30 minutes, then transfer everything to a large pot and add the giblets plus a gallon of water. Bring the mixture to a boil, then reduce heat and simmer for 3 hours. Strain the mixture into another pot and boil that for another 30 minutes.


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