Best Orange Rosemary Turkey Gravy Recipes

Orange Rosemary Turkey Gravy image

Provided by Bergy

Categories < 15 Mins

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7

1/2 cup dripping, from the pan
1 1/2 cups chicken broth
1/4 cup flour
1/4 cup fresh orange juice
2 teaspoons fresh parsley, chopped
1 1/2 teaspoons chopped fresh rosemary or 3/4 dried rosemary
1/2 teaspoon orange zest

Steps:

Remove Turkey (roast, chicken) from the roasting pan, skim off the fat leaving only apprx 1/2 cup of drippings.
Combine broth& flour.
Easy way of doing this is place the flour in a sealer add broth, put on& tighten the lid, shake vigorously until completed combined- no lumps.
Add broth/flour mixture to roaster drippings, stir well.
Stir in the orange juice, rosemary, parsley& orange zest.
Have roaster on a stove element and cook stirring until it boils and thickens.

Nutrition Facts : Calories 25.3, Fat 0.3, SaturatedFat 0.1, Sodium 143.5, Carbohydrate 4, Fiber 0.2, Sugar 0.8, Protein 1.4

TURKEY CUTLETS WITH ORANGE-ROSEMARY GRAVY image

Yield 6 people

Number Of Ingredients 15

-6 thin turkey breast cutlets
-4 tablespoons olive oil
-2 teaspoons salt
-3 teaspoons black pepper
-1 large shallot, finely diced
-2 cloves of garlic, finely diced
-3 tablespoons of Rosemary, chopped
-1/2 cup dry white wine
-1 tablespoon orange zest
-16 oz. container of low sodium chicken stock
-1/4 cup fresh orange juice
1 1/2 tablespoons honey
-1 tablespoon or cornstarch mixed with 1/4 cup cold water
-1 bunch of Fresh Arugula
-1 loaf of crusty bread

Steps:

-Place turkey in a large ziplock bag. To the bag add 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon of black pepper, 1 tablespoon of Rosemary, and 1 clove chopped garlic. Evenly distribute and let it sit in refrigerator for at least one hour. -Heat a medium size sauce pot to medium. Add 2 tablespoons olive oil. Once oil is hot add shallots, 1/2 teaspoon salt and 2 1/1 teaspoons of black pepper. Cook until shallots are soft. -Add remaining chopped clove of garlic, and cook for one minute. Add 1 tablespoon chopped Rosemary, white wine, and chicken stock. Bring to a boil and allow liquid to reduce by half. -Add orange juice, remaining salt, remaining Rosemary, honey, and orange zest. Simmer for two minutes. -Thicken sauce with mixture of corn starch and water. -Heat a large non-stick skillet to medium high. Add 1 tablespoon olive oil. Add turkey cutlets to pan. Cook for about two minutes on each side. Turkey should show no signs of pinkness. -Add sauce to pan with turkey. Simmer for one minute. -Serve on top of fresh Arugula with fresh crusty bread.