World's Best Gravy

Don’t toss your turkey parts! Save the giblets, and mouthwatering pan drippings-and backbone, if you spatchcock-to throw together complexly-flavored, silky gravy that’s almost better than the turkey itself.
Traditionally, gravy is thickened with a slurry of 4 tbs of cornstarch in 1/2 cup water, for four cups of stock. Chris uses half of that slurry mixture (2 tbs cornstarch, 1/4 cup water) for a thinner gravy.
Watch him pull it together, and get the recipe for Chris’s gravy here: bit.ly/3GaQDIg
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