Roasted Turkey Gravy
Photo: Thomas J. Story
Roasted vegetables and drippings from the turkey pan, plus toasted roux for thickening, make for a deeply flavored gravy. The hard-cooked eggs are a touch from Cindy Daniel's childhood Thanksgivings in Louisiana.
How to Make It
Step 1
1
Strain drippings and vegetables into a bowl (do not clean pan) and press to extract as much liquid as possible; discard vegetables. Skim fat from juices and reserve 1/2 cup.
Step 2
2
Set roasting pan across 2 burners over medium heat and add fat. Slowly stir in flour until smooth and cook, stirring, until roux is a rich golden brown, 3 to 4 minutes.
Step 3
3
Gradually whisk in strained juices, stirring and scraping up any browned bits. Add broth, bring to simmering over medium-high heat, and simmer until thickened, about 5 minutes. Add chopped neck and giblet meat and pour into gravy boats. Float egg slices on top if you like.
Step 4
4
*Follow recipe for Easy Chicken Broth at sunset.com, using chicken or turkey bones.
Ingredients
1/2 cup flour
1 qt. homemade* or store-bought turkey broth or reduced-sodium chicken broth
1 or 2 hard-cooked large eggs, sliced (optional)
Directions
Step 1
1
Strain drippings and vegetables into a bowl (do not clean pan) and press to extract as much liquid as possible; discard vegetables. Skim fat from juices and reserve 1/2 cup.
Step 2
2
Set roasting pan across 2 burners over medium heat and add fat. Slowly stir in flour until smooth and cook, stirring, until roux is a rich golden brown, 3 to 4 minutes.
Step 3
3
Gradually whisk in strained juices, stirring and scraping up any browned bits. Add broth, bring to simmering over medium-high heat, and simmer until thickened, about 5 minutes. Add chopped neck and giblet meat and pour into gravy boats. Float egg slices on top if you like.
Step 4
4
*Follow recipe for Easy Chicken Broth at sunset.com, using chicken or turkey bones.
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