Turkey with no gravy is like a potato with no salt. Because the leit motiv
of my Herb Roasted Turkey
is precisely herbs, the gravy is herb infused too.
Since the turkey is roasted in a bag with onions, celery and carrots, once the bird is done, there will be plenty of liquid to make this delicate herb gravy. Because the turkey is seasoned with herbs and garlic butter, the liquids are flavorful enough and there is no need to add any salt to the gravy mixture. Besides, I used regular butter to make the roux. Herb Infused Gravy | Ingredients for 4 cups 4 cups of the reserved juices from the turkey roaster
In a saucepan over medium heat, melt the butter until sizzling hot. Stir in the flour. Cook, stirring constantly, for about 2 minutes. Add the herbs. Slowly stir in the turkey juices. Cook, stirring constantly, until the mixture boils and thickens, 3-4 minutes. Discard the herbs.
To print the recipe click here.
Etiquetas: American cuisine, herbs, holidays, poultry, rosemary, sage, sauces, thyme, turkey