Elliot's Turkey Gravy Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/4 cup flour
4 tbsp. of turkey fat
Available juice from the Turkey after cooking.
1-2 cups of water as outlined below
Salt, pepper and garlic powder to taste
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Directions: |
Directions:1.Remove the juice and fat from the roasting pan and place in a gravy separator Separate the juice from the fat, reserving the fat.
2. After removing the Turkey from the pan place enough water in the pan so that the total of water plus juice from the turkey equals 2 cups.
3. Scrape the drippings in the pan with the water and add to the separated turkey juice. I don't like pieces in my gravy so I strain first before adding
4. Take 4 tbsp. of the turkey fat and place in a 1.5 Qt saucepan. Heat over medium flame.
5. Add the flour and mix through the fat stirring until it bubbles to create a roux.
6. Add the two cups of liquid all at once and stir until the roux is dissolved in the liquid.
7 Heat over low- medium flame, stirring frequently, until boiling and turn off.
8 .Add salt, pepper and garlic powder to taste
Notes: If you like your gravy a little thicker than it comes out you can dissolve a little bit of flour in some water and add to the gravy. Continue to heat the gravy a little longer. Some people like to add some gravy master to the gravy. |
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Number Of
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Number Of
Servings:varied |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: I have tried various turkey gravy recipes over the years but this is the one that I like the best
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