This is the gravy I make after I've prepared the  Herb Roasted Turkey (Baked in Oven Cooking Bag) http://planb.boardhost.com/viewtopic.php?id=1002, and may I say it's some of "the best" tasting gravy I've ever had. I let the pan drippings sit overnight (in a glass bowl with a lid) in the refrigerator. The next day the fat hardens and comes to the surface of the bowl, which I then scrape it off, and make the gravy. (See *Note before preparing the gravy.)

Turkey Gravy

2 cups turkey drippings
1/8 teaspoon ground white pepper
1/4 teaspoon poultry seasoning
1 teaspoon  chicken bouillon granules
1/4 cup flour
1 tablespoon flour
1/2 cup milk

Combine the turkey drippings, pepper, poultry seasoning, and bouillon granules in a 1-quart saucepan; simmer over low heat for 5 minutes.

While the pan drippings and spices are heating, combine the flour (the 1/4 cup plus 1 tablespoon) along the milk, in a jar with a tight fitting lid; shake until ingredients become smooth. 

Slowly add the milk mixture into the simmering broth; stirring constantly with a spoon. 

Continue to cook and stir, until the gravy is thick and bubbly, then serve. 

Yields: 2-1/2 cups of gravy 

*Note: If I roast a 19 lb. bird, I am able to double the gravy ingredients, and then I'll add the already cooked, cut-up turkey meat into the gravy. The gravy and turkey meat taste great served over hot-cooked mashed potatoes. Also, whenever I double the recipe, I then prepare the gravy in a 3-quart saucepan.

Last edited by Domestic Goddess (11/24/2015 11:11 pm)