Serves 1
Directions
- 1Add carrots, celery, onion, garlic, fresh herbs (sage, thyme, rosemary), olive oil, salt, and pepper to the roasting pan where the turkey will be cooked.
- 2Stuff the turkey with a lemon to add a delicious flavor.
- 3Collect the turkey drippings from the roasted turkey.
- 4Pour the strained drippings into a fat separator to separate the fat from the cooking liquid.
- 5Melt 3 tablespoons of butter in a skillet over medium heat.
- 6Sprinkle in 3 tablespoons of all-purpose flour and continuously whisk for about 5 minutes until the flour is cooked and golden in color, creating a blonde roux.
- 7Pour 2 cups of the separated cooking liquid (turkey drippings) into the roux.
- 8Whisk the mixture and bring it to a boil until it thickens.
- 9Season the gravy with a lot of cracked black pepper and salt, tasting as you go to adjust to your preference.
- 10At the very end, add a pat of butter and whisk it in to give the gravy a nice glossy sheen.
- 11Keep the gravy hot on the stove until ready to serve.
- 12Pour the hot gravy into a serving dish and enjoy.
Ingredients
- carrots
- celery
- onion
- garlic
- fresh herbs (sage, thyme, rosemary)
- olive oil
- salt
- pepper
- lemon
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- black pepper
Equipment
roasting panfat separatorskilletwhiskserving dish
Tips
- If you don't have a fat separator, you can skim the fat off the top of the drippings.
- Taste and adjust seasoning (salt) as you go to avoid making the gravy too salty.
- Keep the gravy hot on the stove until ready to serve.
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