TURKEY GRAVY
This is the gravy I make after I've prepared the Herb Roasted Turkey (Baked in Oven Cooking Bag), and may I say it's some of "the best" tasting gravy I've ever had. I let the pan drippings sit overnight (in a glass bowl with a lid) in the refrigerator. The next day the fat hardens and comes to the surface of the bowl, which I...
Provided by Cindi M Bauer
Categories Gravies
Number Of Ingredients 7
Steps:
- 1. Combine the turkey drippings, pepper, poultry seasoning, and bouillon granules in a 1-quart saucepan; simmer over low heat for 5 minutes.
- 2. While the pan drippings and spices are heating, combine the flour (the 1/4 cup plus 1 tablespoon) along the milk, in a jar with a tight fitting lid; shake until ingredients become smooth.
- 3. Slowly add the milk mixture into the simmering broth; stirring constantly with a spoon.
- 4. Continue to cook and stir, until the gravy is thick and bubbly, then serve.
- 5. *Note: If I roast a 19 lb. bird, I am able to double the gravy ingredients, and then I'll add the already cooked, cut-up turkey meat into the gravy. The gravy and turkey meat taste great served over hot-cooked mashed potatoes. Also, whenever I double the recipe, I then prepare the gravy in a 3-quart saucepan.
- 6. One more thing... This is the turkey recipe I use to make the turkey gravy: https://www.justapinch.com/recipes/main-course/main-course-wild-game/herb-roasted-turkey-cooked-in-oven-cooking.html
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