Turkey Dinner ¦ Turkey Gravey (Roux) ¦ » [2 Ladles] |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Made the roux way... with drippings, skin and yummy broth. (2 Ladels = 1 cup) Ingredients:
3 oz. turkey neck |
2 oz. giblets |
100 grams onion |
100 grams celery |
100 grams carrots |
11 cups turkey broth |
8 tbsp whole wheat flour |
63 3/5 grams turkey gravy mix |
2 oz. turkey skin |
8 oz. turkey fat |
Directions:
1. Drain juices and fat from cooked turkey into stainless steel deep frying pan.
2. Using a baster, remove all but about 1 cup of juice, leaving mostly the fat.
3. Remove some brown skin from bird and add to gravy mixture.
4. Using a spatula cut up the skin into small bits.
5. Heat the fat & skin to bubbling.
6. Add whole wheat flour and gravy mix.
7. Using a spatula, work the roux 'til it's swolen and browned.
8. Add turkey broth in 1 cup increments, constantly stirring and blending into the roux.
9. Roux will bloom and continue to thicken.
10. Add broth until gravy is desired thickness.
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