3 Store-Bought Frozen Lasagnas That Are (Almost) Better than Homemade

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Finding the right turkey gravy recipe for Thanksgiving is no joke. Deeply savory, unctuous, and rich, there’s a solid chance it’s going to be drizzled on literally everything you serve. That’s why knocking your homemade turkey gravy out of the park is absolutely essential. And lucky for you, this list is here to help. The best turkey gravy recipe typically calls for turkey drippings and stock—with added aromatics for flavor and a starch to thicken things up. Fat from the turkey (and usually some added butter) binds to the starch to create a creamy roux that can be a canvas for experimentation. Try adding a sprinkle of MSG for an umami-to-the-max effect, or a splash of hard cider to up the cozy fall vibes with a burst of seasonal sweetness. Whether you’re keeping things simple this year or doing the most as the host, these turkey gravy recipes are here to make everything on your table taste better.

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  Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Kalen Kaminski

  1/19

  Why-Is-It-So-Good Gravy

  A make-ahead gravy gets a remarkable depth of flavor from roasted poultry bones and—surprise!—a sprinkle of MSG.

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• Alex Lau

  2/19

  Easy Roast Turkey with No-Roux Gravy

  It’s important to follow the measurements for the salt and to use a low-sodium stock (or, better yet, a homemade one) for this recipe—otherwise, the gravy could wind up being too salty.

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• Richard Pierce

  3/19

  Clementine-Salted Turkey with Redeye Gravy

  We won't lie: The red eye gravy recipe is what makes this turkey so special.

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• Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski

  4/19

  Umami Gravy

  We made it our business to create an excellent gravy with store-bought broth—no ham hocks, chicken parts, or hours-long simmering involved. You're welcome.

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• Alex Lau

  5/19

  Hard Cider Gravy

  Hard cider is really wonderful to cook with: It adds a bit of sweetness, acidity, and a hint of apple. And the leftovers are great in an autumnal cocktail. Check out step-by-step photos here.

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• Christopher Testani

  6/19

  Classic Turkey Gravy with Thyme

  Wondra is much more finely ground than all-purpose flour and is one step on the way to super-silky sauce. AP will work too, of course, but Wondra is wonderful.

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• Michael Graydon + Nikole Herriott

  7/19

  Make-Ahead Gravy

  This do-ahead gravy skips the pan drippings.

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• Christopher Testani

  8/19

  Gravy-Braised Turkey Legs with Cipolline Onions

  You know how sometimes the turkey is dry and there’s not enough gravy? We fixed that by braising dark meat in a robust pan sauce. Ta-da!

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• Michael Graydon + Nikole Herriott

  9/19

  Gravy Mayo

  Using chilled gravy is important. If the gravy isn’t solidified, the mayo will be runny.

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• Annabel Mehran

  10/19

  Sour Cream Biscuits with Sausage Gravy

  Not making turkey but still craving the good stuff? Repeatedly folding and rolling the biscuit dough yields lots of flaky, individuated layers that pull apart neatly when you eat them.

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• 11/19

  Mixed-Mushroom and Tarragon Gravy

  Baby bellas and shiitakes are great sources of umami for boosting other flavors on the plate. To spread out the workload, this super-savory mushroom gravy recipe can be made a day ahead.

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• Danny Kim

  12/19

  Roasted Poultry Stock

  Could you make Thanksgiving gravy with store-bought broth? Sure. Would it taste as good as one made with homemade stock? Not a chance.

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• 13/19

  Hard-Cider Gravy

  It’s the flavor of the roux that makes or breaks what gets passed at the table. Toasting flour in butter is what develops its deep, nutty taste. You’ll know it’s done when it’s the color of graham crackers and smells like popcorn.

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• 14/19

  Porcini Mushroom Turkey with Mushroom Gravy

  A whole-bird recipe with a mushroom-loaded pan sauce that's sure to satisfy.

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• Michael Graydon + Nikole Herriott

  15/19

  Rich Turkey Gravy

  While the turkey roasts, it releases tons of concentrated flavor into the pan—this is where the gravy takes on another dimension. As the bird rests, set the pan on your stovetop, roll up your sleeves, and get to work.

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• 16/19

  Rich and Silky Turkey Gravy

  Good gravy begins with good stock. At least one day (and up to four days) before the feast, make your own rich turkey stock. For a recipe, see our Do-Ahead Turkey Stock ; in a pinch, you can use store-bought low-salt chicken broth (so you have control over the salinity), but the results with homemade are incomparable.

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• 17/19

  Pancetta-Sage Turkey with Pancetta-Sage Gravy

  Herbaceous, rich, and overflowing with complex flavors thanks to fresh sage.

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• 18/19

  Hot Turkey Sandwiches with Sherry Gravy

  For leftovers that are just as good as the main event.

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• Photograph by Alex Lau, food styling by Susie Theodorou, prop styling by Sophie Strangio

  19/19

  Double-Garlic Roast Chicken With Onion Gravy

  Chris Morocco’s Thanksgiving roast chicken uses a combo of garlic powder and grated garlic for maximum umami.

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Source : food