The Best Mashed Potatoes

Recipe Note

Turkey Gravy

10 tablespoons unsalted butter, plus more as neededTurkey neck and giblets (liver discarded)1 onion, quartered1 carrot, chopped1 stalk celery, chopped3 sprigs thyme2 bay leaves1/2 cup dry white wine8 cups low-sodium chicken or turkey broth, plus more as needed3/4 cup all-purpose flourTurkey pan drippingsKosher salt and freshly ground pepper

1) Melt 2 tablespoons butter in a large saucepan over medium heat. Add the turkey neck and giblets; cook, turning, until browned.

2) Add the onion, carrot, celery, thyme and bay leaves and stir to integrate

3) Add wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Repeat until reduced by half.

4) Reduce heat, add broth and bring to a simmer for about 1 hour. Strain. You should have 7 cups stock-if you're short, add more broth.

5) Melt the remaining 8 tablespoons butter in the reserved saucepan over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes.

6) Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickened, about 10 minutes. Set aside until the turkey is done.

7) Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing).

8) Whisk the defatted drippings into the gravy; season with salt and pepper. Reheat before serving.

Ham Gravy

• 2 Tbsp salted butter
• 1 tsp black pepper1 tsp fine Kosher salt
• 2 Tbsp flour
• 2 cups ham juices from roasting pan
• ¼ cup ham glaze from Smoked Glazed Ham recipe

1) Melt 2 Tbsp of butter in a large frying pan over medium heat.

2) Stir in flour until thoroughly mixed.

3) Cook over medium heat until a golden brown roux is formed.

4) Add 2 cups of ham juices from Smoked Glazed Ham recipe, and stir in salt and pepper.

5) Add ham glaze and mix thoroughly.

6) Simmer on low for 5 minutes or until consistency thickens.

7) Serve over slices of ham and enjoy!