Betsy’s No Garlic Turkey Gravy

By Betsy Vail 11/27/16

Ingredients:

• 3 c turkey drippings, fat removed
• 6 Tbs Wondra flour
• 2 tsp onion powder
• ½ tsp salt (optional)
• ⅛ tsp rosemary
• ⅛ tsp pepper

Directions:

1. Pour the drippings from a roasted turkey into an air tight container and refrigerate overnight. 
2. Remove and dispose of the layer of hardened fat.
3. In a medium sized sauce pan, heat the remaining turkey broth on medium heat.
4. Vigorously whisk in the flour, slowly sprinkling in 1 tablespoonful at a time until fully incorporated. 
5. Whisk in the remaining ingredients. 
6. Taste and adjusts seasoning to taste if desired.
7. Serve over roast turkey and mashed potatoes while hot. 
8. Enjoy!

Delicious Additions:

• Add a splash of sherry or Moscato wine.
• Add sautéed mushrooms and a teaspoon of truffle zest. YUM!

Creative Considerations:

• This basic gravy recipe could be used to make gravy from the juice of roast chicken, beef, or lamb too. 
• For beef or lamb, consider adding a pinch of thyme. 
• Pre-made (or purchased) broths may be used instead of drippings from a roast, but additional seasoning(s) and flavors may be needed.

Yum