Q/ What’s your secret to making the perfect gravy for Thanksgiving turkey?
A/ My favorite gravy is made with juices left in the pan after roasting the turkey. These add the rich flavors that create a great gravy base. My gravy has four secret elements that enrich the juicy, roasted flavor of turkey: caramelized onions, roasted garlic, fresh thyme and lemon. After skimming off the fat and leaving the rich broth juices, whisk in some caramelized onions, roasted garlic cloves and thyme. Simmer for a few minutes and sparingly add lemon, to taste. At the end, I whisk in a slurry of one teaspoon arrowroot starch and two teaspoons water in two batches, bringing the gravy to a boil each time to gauge thickness. For thicker gravy, add more slurry. I prefer a lighter consistency. My gravy turns out so delicious, I’ve made and remade the recipe on Thanksgiving Day many times — it runs out quickly!
– JAMES SMITH