From the recipe “Perfect Turkey” take out the turkey and use rest of the vegetables to make vegetable gravy.

Remove the turkey from the baking tray and put the tray back on stove.

Now take a grandma’s old masher and mash the vegetables to take out flavors out of the vegetables.

Use ½ a cup of white wine to deglaze. Turn off the flames and pour the wine.

When the pan is deglazed and the alcohol is dried up, add in 1 cup of organic chicken broth to the vegetables. Turn off the heat as its too hot.

Then we have a slurry, that is a mixture of equal amounts of corn starch and cold water.

Add some of the slurry to the vegetables and mix it through using the masher. Add some more if the gravy seems to be thin. Basically the gravy should be thick.

Use a simple colander to separate the gravy from the vegetables. With the help of the ladle press the vegetables to strain out most of the gravy.

And there you have beautiful rich gravy underneath, all made from scratch.