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

Turkey Gravy

A <a href="https://www.chefsteps.com/recipes/a-better-way-to-turkey-cook-that-bird-sous-vide-for-the-best-feast-ever">holiday roast turkey</a> isn’t complete without a great <a href="https://www.chefsteps.com/recipes/turkey-gravy">gravy</a>, right? And for the best gravy, you need to start with great stock. We’ve designed this recipe to work with the bones and trim leftover from <a href="https://www.chefsteps.com/guides-tools/turkey-butchery-how-to-separate-breasts-thighs">breaking down a turkey</a> for any of our killer sous vide turkey recipes. Since you’ll probably need the turkey stock, stat, we use a pressure cooker to speed up the process—just like in our <a href="https://www.chefsteps.com/recipes/pressure-cooked-brown-chicken-stock">Pressure-Cooked Brown Chicken Stock</a>—which will get you a rich, brown stock in a fraction of the time it would take with a simmering approach. {activity:59z1Q9Y8HHB4h34D9l1Byl}

Turkey Stock