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Turkey Gravy Recipe

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This recipe for Turkey Gravy, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Johnson
Added: Saturday, October 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
About 2 c. pan juices (from turkey)
4 T. (1/2 stick) unsalted butter
4 T. all-purpose flour
Giblet broth (or chicken broth), if needed
2 T. Grand Marnier liqueur
1 1/2 tsp. dried thyme
Salt and pepper, to taste

Directions:
Directions:
While the turkey is resting, prepare the gravy. Put the roasting pan over low heat and scrape up the brown bits. Carefully pour the pan juices into a gravy separator to remove any fat. There should be about 2 cups. Melt the butter in a heavy saucepan over low heat. Gradually whisk in the flour and continue whisking until the mixture browns slightly, 2 to 3 minutes. Whisking constantly, slowly pour in the pan juices and continue whisking until smooth. Slowly bring the gravy to a boil to thicken, adding extra giblet broth (or chicken broth) if necessary. Reduce the heat to medium-low and add Grand Marnier, thyme, salt and pepper. Stir and simmer until the gravy has thickened, about 10 minutes. Thin with extra broth. Adjust seasonings to taste. Serve hot.

 

 

 

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