11.   GRAVY Many cooks fear making homemade gravy.

12.   He has pored over bookcases full of food and nutrition information only to find that they seldom dwell, discuss or even mention the fine art of making gravy.

13.   If the host is making gravy from pan drippings, he or she has to wait until the bird is finished roasting.

14.   Remove from skillet and keep warm while making gravy.

15.   Set these aside for making gravy or stuffing.

16.   Strain juices from roasting pan into small saucepan and save to make gravy.

17.   The best gravy is made in the bottom of the roaster, where you can stir up the caramelized bits that add flavor to the finished product.

18.   The quick way of making gravy, suggest some experts, is to mix flour and water together until smooth and then stir it into the hot pan juices.

19.   The turkey is thawed, the gravy is made, the pies are cooling.

20.   To successfully make gravy from a brined bird, strain the pan drippings and defat them by putting the drippings in the freezer after they have cooled.