In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to level up your next roast with this ultimate guide to making the best gravy at home.
Director: Parisa Kosari
Director of Photography: Kevin Dynia
Editor: Boris Khaykin
Talent: Frank Proto
Director of Culinary Production: Kelly Janke
Creative Producer: Debbie Wong
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jake Robbins
Audio Engineer: Rachel Suffian
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward
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25 Comments
I dig the jazz background music at the end part, who is it?
I’ve been cooking turkey and making gravy for over 40 years. I used your method yesterday but added some fresh herds, lemon and garlic loosely inside the bird. It was easy, quick and definitely made some of the best gravy I’ve ever done. It’s now my forever recipe. Thanks for the great videos!
Throwing it away is a crime against humanity
Wow your way of making gravy was the best. I tried it, it was easy!
That looks vile – greasy and over seasoned (too many flavours)
I'm curious why not strain out the vegetables at the first part of the process, before making the roux? It seems like you would get more gravy that way.
Nah that’s not how you do it. Make the roux with flour and butter and get to a dark brown. Then add those drippings after you strain. Add stock for more if needed. Everything tastes better with butter so use it.
Add a sploosh of malt vinegar
Thank you for explaining the benefit of leaving the skin on onions, I had always heard it but never knew why.
You're a great chef. Next time i'm at your place i want your turkey with gravy and your mashed potatoes.
On a semi-serious note, as a level 1 – 1.5 cook, in a Christmas Day kind of situation, what advice do you have to enable us beginners to socialise instead of being glued to the stove for most of the afternoon? Also, what did you do with that turkey for the hour you were making the gravy, a massive microwave?
The best turkey gravy I ever made. Thank you!!!
Perfect consistency for an amazing gravy. Thank you chef.
> Leave the onion skin on.
But under the onion skin there might be mold, which I often encounter and have to wash off. Is that okay to leave on?
I love watching you and follow your tips
I make the gravy same way. Always delish. Tx
Looks to thin for me.
We have used this method twice now and the turkey and the gravy always come out excellent.
that is why frank is bald 3:10
Nice stock
That was awesome
Baby oil
Interesting charred marks at 2.50ish
Chef Proto; A most excellent video – your instructions are clear and concise, a boon to my A.D.D. addled brain! A couple of technical questions: do you roast your turkey covered, as with aluminum foil, or open? Also, the gravy solids, the mirepoix, neck, giblets, etc., would they make a decent side dish? I suggest throwing out the solids would be a terrible waste!
John Shaw
Calgary Ab. Can.
Finally, a real gravy video. Rock on
This is the gravy I've been making for 25 years, except I add a Granny Smith apple and a Poblano Pepper to the roasting pot.