- Pan drippings and vegetables from Dry-Cured Roasted Turkey with Herb Butter
- 1/2 cup flour
- 1 qt. homemade* or store-bought turkey broth or reduced-sodium chicken broth
- Turkey neck and giblets from Dry-Cured Roasted Turkey with Herb Butter, skin and bones discarded, meat finely chopped
- 1 or 2 hard-cooked large eggs, sliced (optional)
- calories 123
- caloriesfromfat 59 %
- protein 7.3 g
- fat 8.2 g
- satfat 3.5 g
- carbohydrate 4.8 g
- fiber 0.0 g
- sodium 55 mg
- cholesterol 52 mg
How to Make It
Strain drippings and vegetables into a bowl (do not clean pan) and press to extract as much liquid as possible; discard vegetables. Skim fat from juices and reserve 1/2 cup.
Set roasting pan across 2 burners over medium heat and add fat. Slowly stir in flour until smooth and cook, stirring, until roux is a rich golden brown, 3 to 4 minutes.
Gradually whisk in strained juices, stirring and scraping up any browned bits. Add broth, bring to simmering over medium-high heat, and simmer until thickened, about 5 minutes. Add chopped neck and giblet meat and pour into gravy boats. Float egg slices on top if you like.
*Follow recipe for Easy Chicken Broth at sunset.com, using chicken or turkey bones.