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BellaOnline's Cajun & Creole Editor

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Turkey Pan Gravy

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.
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Cajun Roast Turkey Recipe
Basic Chicken/Poultry Seasoning Blend
Classic Cajun Seasoning Blend
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Content copyright © 2014 by Sandie Jarrett. All rights reserved.
This content was written by Sandie Jarrett. If you wish to use this content in any manner, you need written permission. Contact BellaOnline Administration for details.

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