Depending on the gravy base that you began with, a simple broth, a splash of milk or cream, or even water will do the trick. Just work about 1 to 2 tablespoons at a time, and stir often to ensure ...

“Roast your bird on top of a layer of chopped up vegetables and herbs, this will form the base of your gravy as it slowly cooks and mixes with the delicious juices in the oven,” recommends Ben ...