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Chef John's Make-Ahead Turkey Gravy

Reviewed: Nov. 27, 2013
What I like about John's recipe the most is the time-saving advice. I learned a little bit more about making gravy that I can incorporate into my everyday gravy. The video was most helpful. I did modify it on the first go by using two cartons of chicken broth instead of water. I also added a little sherry cooking wine. Garlic salt I find to be a little tastier than plain salt, and added a few more cloves of garlic in the stock. The house smelled divine when it was cooking. On the day that I need the gravy, I will add some drippings for a little extra boost in flavor.
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