Hi, I'm Jessie. I'm here in the EatingWell Test Kitchen. I'm going to show you how to make a healthy pan gravy that tastes amazing. I start with a giblet stock. I take those giblets that were in my turkey. I take them out, throw them in a saucepan, cover them with water and bring them up to a boil. Let them simmer for about an hour and a half. That's going to give me a nice flavorful broth. Once that's done, I take my pan from my turkey and I pour out all those pan juices. Let the fat separate. Throw out all that fat. We don't need it, we just need those flavorful juices at the bottom. Combine that with your giblet stock. Take a measure. You want to get 5 cups total, so add a little extra chicken broth if you don't have 5 cups. And then we're ready to cook. So we take our pan, put it on the stovetop and crank up both of your burners. And then we're going to deglaze. I'm using brandy. I just pour this into the pan. You could use wine or vermouth too. And you're going to cook and scrape up all those tasty bits that are stuck to the bottom of the pan. Once that's reduced just a little bit, then pour in your 5 cups of liquid. Bring that up to a boil and keep on cooking until it reduces by about half. While that's happening, make a slurry. So you take a little bit more chicken broth and some flour. Whisk it all together and then you're ready to add it to your pan. So go back to the pan and take a big old whisk. Slowly pour your slurry in and then keep on cooking for 2 to 3 minutes, until all that raw-flour taste is gone. Turn off the heat and you're ready to season. So just add a little bit of fresh herbs, pepper, salt and that's it. You've just saved yourself 60 calories and 4 grams of saturated fat per serving. Enjoy it.