On Saturday, I posted an article about preparing a Thanksgiving (or any holiday) roast turkey. I was writing for inexperienced cooks using some of America’s best demonstrators — the people over at YouTube. Today we’ll talk about turkey gravy and will continue this series until we have covered all the essentials.

The second demonstration from the last session talked briefly about preparing gluten free gravy. She pointed out that the only thing different about “gluten free gravy” is that it is thickened by something other than wheat flour.

Today’s first demonstration expresses the same point-of-view and gives specifics about what to use as a thickener.

Our second demonstrator prefers a more “flavorful” gravy.

Our next session will deal with preparing holiday turkey dressing.

Publish 11/01/10