Boost Your Thanksgiving Gravy By Making It Directly In The Roasting Pan

While many people think Thanksgiving is all about the turkey, there's another star of the show lurking in its shadow. No matter how you slice it, turkey is a lean bird that often needs a little oomph in the flavor and moisture department. That's where beloved gravy comes in. In the simplest terms, gravy is a sauce that is made from the leftover juices of whatever meat is cooked (per Delighted Cooking). Gravy can be spooned over anything from mashed potatoes to stuffing to turkey.

While gravy may be synonymous with Thanksgiving, there are several different types of gravy that serve different purposes. Red-eye gravy is a Southern-style gravy made from the drippings of a freshly fried slice of ham, brewed coffee, and water. It's most commonly served with breakfast foods like biscuits or grits (per Feast and Farm). Country white gravy differs from brown gravy because of the addition of cream or milk. The addition of dairy gives the gravy its white color and richer, thicker texture. According to Small Town Woman, white gravy is often served over chicken fried steak, biscuits, and fried chicken.

When it comes to Thanksgiving, great gravy deserves a seat at the table. While you can purchase a store-bought gravy, it's easy enough to make it yourself with a simple hack.

One of the worst parts of Thanksgiving is the massive clean-up. If you cook a lot of different dishes, there will inevitably be mountains of pots and pans. According to Reader's Digest, you can make your Thanksgiving gravy in the turkey roasting pan, making clean-up slightly easier. The trick is to make the gravy in the roasting pan when the bird is finished cooking. After the bird is removed, put the pan over a burner and whisk flour into the drippings until your desired consistency is reached. Once the gravy is cooked, simply pour it into a gravy boat and toss the roasting pan in the dishwasher.

If you want to add a little pizzazz to your pan gravy, take the advice of Ina Garten and add some booze. Garten adds cognac or brandy to her gravy to give the gravy some extra depth of flavor. If you don't want to use alcohol, chicken or vegetable stock can be used to scrape up the browned bits of meat while adding flavor. No matter how you choose to make your gravy, make sure you serve it warm. No one likes cold gravy on a hot, freshly prepared meal.