Tracy’s Roasted Turkey Pan Gravy Makes 3 cups Remove turkey from oven and let rest uncovered for 30-40 minutes prior to carving. The basting liquid used to roast the turkey will now be used to create the gravy. If you haven’t got enough of the basting liquid, add low sodium chicken stock to the basting liquid to make the 6 cups needed for the gravy. Ingredients: 3 tablespoons unsalted butter ¼ cup all-purpose flour 6 cups of your roasted turkey pan drippings, hot - kosher salt freshly cracked black pepper Directions To make a roux, melt the butter in a 4 quart stock pot on medium-high heat. Add the flour to the melted butter and whisk constantly for about 1 minute. Turn heat up to high and add the hot stock and whisk well to incorporate. Bring to a boil and turn heat down to medium for approximately 10-15 minutes, stirring occasionally until reduced by a quarter. Taste and adjust seasoning if needed with salt and pepper. Strain gravy through a sieve and serve hot. Cooks Notes The gravy should be a thinner consistency of a cream. Is should be able to coat the back of a wooden spoon and be silky in texture.
Posted on: Wed, 27 Nov 2013 15:52:49 +0000
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