THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
Gravy
Gravy starts with juice from turkey drippings. (Marice Cohn Band/Miami Herald via KRT) Marice Cohn Band/Miami Herald via KRT

It's all gravy from here

November 20, 2006

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

Text size +

Gravy comes in all consistencies, from the kind that's so thick it coats the turkey like a blanket to thinner versions that seem more like French sauces. We prefer the thinner ones. This is the least complicated part of roasting the bird. It's also the messiest. But when you're done, there's nothing else to do but sit down and enjoy ... (Full article: 250 words)

This article is available in our archives:

Globe Subscribers

FREE for subscribers

Subscribers to the Boston Globe get unlimited access to our archives.

Not a subscriber?

Non-Subscribers

Purchase an electronic copy of the full article. Learn More

  • $9.95 1 month archives pass
  • $24.95 3 months archives pass
  • $74.95 1 year archives pass