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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