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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48 Comments
Renner Vista
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Swift Lake
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Camryn Green
Ross Highway
I didn't know
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Maya Stravenue
O'Hara Port
I do all this except I use fennel in place of celery and I also add a quartered lemon to the bottom of the pan before roasting.
I save all of the strained stuff to add to my bones for soup broth too. I don’t waste anything.
Lincoln Courts
Anabel Unions
Champlin Parks
Awesome explanation …..wish you could be with me in the kitchen Sunday ! Happy Thanksgiving to you .
Jannie Skyway
This guy is pretty funny
1:56 diddy moment
Great job pulling your hair out!
Britain approves 👌
"and it made me pull my hair out."
personally im a cranberry sauce w my turkey kinda guy .
Ummmmm…..
Gravy Milkshakes.😊
There's a reason why Turkey needs gravy and for that reason, try Chicken instead.
How cold did the cooked turkey get while making this gravy?
Great video Chef. Thank you.
alotta gravy on this baby
"pull my hair out" I can't stop laughing 😂
After watching Frank I feel like I can cook a turkey and make gravy now! ..we’ll see 🤞
Ok. This is all standard stuff and I’m glad he puts it out there. Cooking in the giblets is new to me. I also like the temperature sequence. This Chanel rocks!
Great tutorial. I make mine a bit darker by cooking roux a tad longer.
This was really great, and very informative. Well done, Frank!
Wait, how can you pull your hair out?
He says anybody can do this, but it looks hard.
That gravy is way to thin
Can someone tell me why people don’t want the meat to stew in its juices?
Horrible. What's the purpose of adding the flour while all the stuff is still in the pan?
My veggies don’t make perfect wire rack marks on my turkey like yours 😂, where do you get them veggies???
Looks a little too runny for me framk
I don’t know if this will get an answer, being that this vid was produced over a 1 year ago……I generally thought that a turkey ends up getting “foil tented” when oven roasting??? I didn’t see Chef Proto do that…..am I missing something?
I don’t know if that turkey will have some flavor
I marinate my turkey for four days with vegetables
And spices turkey is very unflavored meat if you don’t marinate it in ahead
Where’s the recipe, please!!
Frank. I know you have the school. But why would you not strain out the drippings BEFORE you reduced them and coated all your veggies with sticky starch?!
guess I should have watched BEFORE I PUT THE TURKEY IN THE OVEN!!! You will get yer hair back bruh! PEACE
Find a girl that looks at you the way Frank looks at that gravy.
My family never ever made gravy, we just didn’t. I tried and failed repeatedly. After watching this video 3X today for Thanksgiving I was successful. Thank you Frank. ❤. Happy Thanksgiving