Wednesday, November 11, 2015

Lori's Turkey Gravy

Lori's Turkey Gravy
 

Melt in saucepan on Med-High heat:
1 c. butter

Whisk in:
1/2 c. flour

Whisk in:
2 c. turkey pan juices
2 c. water

The more herbs and spices in your pan juices, the more complex and flavorful your gravy will be.  If your turkey has been roasted without these, you may need to add them (rosemary, thyme, oregano, parsley, garlic, etc.)

Another way to add depth to the flavor (if needed) is to add a couple of tablespoons of broth base.  Turkey, chicken, and vegetable broth all work well.

No comments:

Post a Comment