Perfect Turkey Gravy

Homage á Julia…

  • 1 quart turkey broth or canned chicken broth
  • 1 roasted turkey pan, complete with drippings
  • 1/2 cup Wondra Flour
  • 1 tablespoon honey
  • 1 cup cream
  • Salt
  • Freshly ground black pepper

While your roasted turkey is resting, place the turkey pan over medium-high heat. The skin, fat, and juices should be a beautiful dark bronze, not black.

Remove all but 1/2 cup of the fat. Keep as much of the juice as possible.

Whisk the flour into the fat and cook, stirring, until the flour turns light brown. Whisk in the rest of the broth, and boil until thick and flavorful, stirring occasionally.

Add the honey. Strain if lumpy or any part is burned. Add water or canned broth or stock if a thinner gravy is desired. Add as much cream as desired. Season to taste with salt and pepper.

8 thoughts on “Perfect Turkey Gravy

  1. Amy says:

    Brings back lots of good gravy-making memories with you!

  2. […] Perfect Turkey Gravy ( […]

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