1/3 cup defatted cooked marinade from Hawaiian-Portuguese Smoked Turkey, strained
How to Make It
Heat fat or butter in a medium heavy-bottomed saucepan over medium heat and whisk in flour. Cook, whisking, until roux is nut brown, 10 minutes. Whisk in 4 cups chicken broth and marinade (if thick, add 1/2 cup broth). Serve hot.
This is the best gravy recipe... very easy. I learned quickly that it needs to be AT LEAST doubled because family and friends LOVE LOVE LOVE it!!! This with the Hawaiian-Portuguese Smoked Turkey recipe is the only Thanksgiving turkey we eat any more!!!
We made the turkey, dressing and gravy from this recipe group for Thanksgiving this year. The turkey was my least favorite of the 3. The gravy was really nice - just a little soy saucy. (We made 2 types: this recipe and a very traditional recipe) The gravy was very simple to put together and went great with the stuffing.
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