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November 1999 Issue
Honey Turkey
by Philip R. Gantt
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The Gravy

The gravy should be prepared from the juices remaining in the pan that the turkey was roasted in, after the turkey has been allowed to set for 20 minutes.
  • 5 Tbsp. flour
  • 2 Tbsp. butter
  • Pan juices from the turkey roasting pan
  • A light sprinkling of dried tarragon or marjoram
Prepare a roux by melting the butter with the flour in a large saucepan over medium heat until it is slightly browned. Stir the roux constantly so as not to burn the flour. Gradually add the turkey juice, a little at a time, stirring constantly until all of the juice has been used and the mixture reaches a simmer. If the resulting gravy is not thick enough, mix a little flour or corn starch in a little wine or water and add to the gravy. If the gravy is too thick, add a little water or wine and bring back to a simmer.
  • Yields: 6 servings
  • Preparation Time: 10 minutes
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