It starts with Williams’ position on turkey gravy: He goes dark with the roux, patiently stirring flour and butter together until it takes on a coffee-brown color and an intense, nutty flavor.

If you'd like an even deeper color, Kook suggests adding "soy sauce, a touch of molasses, or even caramelized onions" to the gravy. And if you have the roasting pan you cooked your turkey in handy ...