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Turkey Gravy Revisited



Today I would like to revisit turkey gravy. A few posts ago, I did a hot turkey sandwich.  In that blog, I made gravy using chicken stock.  This recipe starts with making your own stock using the turkey carcass after carving.

Begin by saving the drippings from roasting the turkey, including the vegetables used in roasting. Skim the fat from the liquid. Add the juice and veggies to a stock pot and and enough water to make 4 cups of liquid.


Next add the bones to the pot and cover and simmer for 3 to 4 hours or until the carcass falls apart.

Drain the pot through a sieve removing all the bones and other parts.

Add cheese cloth and run through the sieve again removing all the left over debris.

In another pot, add 3 tablespoons of turkey fat, and 3 tablespoons of flour. Heat until a thick roux is formed. Add 1/4 teaspoon of salt, 1 teaspoon of parsley, and 1/4 teaspoon of pepper.

Add the turkey stock and heat until thickens.


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