Nicholas Gavin is the Culinary Creative Director of ChefSteps, where he develops recipes and is responsible for making all the food look beautiful. Nick has worked at ChefSteps for over a decade; he and ChefSteps co-founder Grant Crilly worked together at Modernist Cuisine. Nick has worked in professional kitchens both in the United States and abroad, most notably at Mugaritz in San Sebastian, Spain.

Nicholas Gavin

The best part of a <a href="https://www.chefsteps.com/activities/a-better-way-to-turkey-cook-that-bird-sous-vide-for-the-best-feast-ever">holiday turkey</a> dinner is the gravy. It’s the not-so-secret sauce that ties it all together. Turkey, <a href="https://www.chefsteps.com/activities/sausage-and-mushroom-stuffing">stuffing</a>, <a href="https://www.chefsteps.com/activities/perfect-fluffy-mashed-potatoes">mashed potatoes</a>—everything gets a drizzle of the good stuff. This gravy is as straightforward, easy, and delicious as can be. Brown some giblets, make a roux, add good stock (<a href="https://www.chefsteps.com/activities/turkey-stock">turkey</a> or <a href="https://www.chefsteps.com/activities/pressure-cooked-brown-chicken-stock">chicken</a>), simmer it down to your preferred consistency, and season it just right. No tricks, just good gravy. EDITORS’ NOTE: We’ve updated this recipe to improve its flavor and make it easier. We no longer call for breaking down and searing turkey bones to start the gravy (we’ve simplified it to just browning giblets); we increased the quantity of aromatic vegetables and herbs and added sherry for a more rounded and aromatic flavor profile; we removed the blending step; we increased the amount of sherry vinegar for more balanced acidity; and we included instructions for adjusting the consistency of the gravy. If you prefer to use the original recipe, we’ve included it as a tip before the make-ahead and storage instructions.

Turkey Gravy