Wednesday, November 21, 2007

Pan gravy for Turkey

Boil turkey neck with chicken stock, cool and strain.

Remove turkey from oven and place on cutting board to rest.
Remove rack from roasting pan.
Pour off juices into a measuring cup.

Skim fat and return about 6 tbl to roasting pan. If you don't have this much, add some butter. Place roasting pan over 2 burners and bring up to heat. Add 6-8 tbl flour. Brown flour and add stock, stirring constantly, scraping pan. Bring to a boil. Season with salt, pepper, and thyme.

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