Guest Author - Sandie Jarrett
Add a finishing touch to your holiday turkey with this easy roux based gravy made with pan drippings. It only takes a few minutes to prepare, but is really worth it.
Makes about 1-1/2 cups
1/4 cup drippings
1/4 cup flour
1 quart chicken or turkey broth
Pour off drippings into a fat separator. Remove any herbs or vegetables used as roasting seasoning from the roasting pan. Add 1/4 cup turkey fat back into the pan and 1/4 cup flour. Using a wire whisk (a flat whisk works great for this), scrape up the cooked-on bits from the bottom of the roasting pan as you blend the flour and fat together. Keep whisking as the mixture cooks for several minutes.
Whisk in about a cup of broth at a time and then allow to simmer for about 10 minutes or until thickened. Season with salt and pepper, basic chicken/poultry seasoning, or a dash of Cajun seasoning to taste.
For a classic gravy, season with fresh minced parsley, sage, rosemary,and thyme, sea salt, and fresh ground pepper. Serve hot.