Tony Conte: Hi my name is Tony Conte, I'm the Executive Chef at Oval Room restaurant in Washington DC. We are going to show you how to cook Thanksgiving dinner and now we are going to show you how to make gravy. We have already pulled our turkey out of the oven. The oven is resting for the 20 minutes we have taken the drippings from the turkey, we have strained it, skinned off the fat. To this we are going to add a half a part of chicken stock, then I'm going to go to the stove. We are going to bring it up to a boil; we will skin some fat from the top. To skin properly if you start with a small ladle as I have here and start in the center and push towards the outside of the pot, the oil will collect on the outside and you will get oil and not your gravy. You want to try to skin first touch the boil. When it boils very hard, the fat will emulsify with the liquid and that will make for a very nice gravy. So, our gravy has come up to a boil, we skinthe fat from it and now we are going to add our slurry of cornstarch and water and a recap on that, that was cornstarch with water added to it until it reaches a heavy cream consistency, that is what we have here and we are going to mix that into our gravy and we have here probably three tablespoons, we add it little out of time. This will thicken up instantly on us, so we can judge if we want it to be thicker, we can add more. Now, we are going to add all three tablespoons to our gravy. We are going to let this come up to a boil again, give it a whisk or two just to check, make sure that it is thick enough and you can make this as thick as you like or thin as you like it's totally up to you and that is perfect. This is our gravy, finish product, and this is our gravy and now we are going to pull our turkey out of the oven, let her rest for 20 minutes and then carve it.