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Roasted Turkey Gravy

Photo: Thomas J. Story
Total time 25 mins
Yield

Serves 12 to 15 (makes 5 cups) (serving size: 1/3 cup)

Roasted vegetables and drippings from the turkey pan, plus toasted roux for thickening, make for a deeply flavored gravy. The hard-cooked eggs are a touch from Cindy Daniel's childhood Thanksgivings in Louisiana.

Ingredients

Nutrition Information

  • 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

  1. 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.

  2. 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.

  3. 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.

  4. *Follow recipe for Easy Chicken Broth at sunset.com, using chicken or turkey bones.