Turkey Gravy

This basic gravy is thickened with a roux cooked to the color of peanut butter, yielding a sauce with a richer, toastier flavor than if made with a standard blond roux. Homemade turkey broth makes the best gravy, of course, but store-bought low-sodium chicken broth is perfectly fine. Around the holidays, you’ll also find turkey broth on store shelves; it, too, works, but keep an eye on the saltiness because store-bought turkey broth typically is not low-sodium. For convenience, the gravy can be made ahead; transfer it to a container, allow it to cool, cover and refrigerate for up to five days. Rewarm gently in a saucepan over medium. If you have drippings from your roasted turkey, add them to the gravy to enrich the flavor.