Turkey breast salad with quinoa
🍳 15 min
🔥 335 cal
✍️ by Olena Lastivka
Turkey gravy is by far the best sauce that enhances the smell and taste of your Thanksgiving dish. Sorry, cranberry sauce lovers. So don't rush to clean the roasting pan because turkey juice is actually the best and most fragrant part of it.
To prepare turkey gravy, you need to fry or boil turkey first. The leftover juice on the bottom of the pan is the main ingredient that creates gravy’s smell and taste. Then you need to add spices and flour, chicken or turkey broth, and simmer the mixture.
You can use more flour or a little cornstarch to thicken turkey gravy. Also, adding less pan juice or broth will also make your gravy thicker. Another option is adding extra ingredients. For example, you can add mushrooms at the same moment you add onion. Just wait till all the mushroom water evaporates while you cook it.
You can store your gravy for about 5 days. To increase its storage time, put it in the freezer. It will have a jello texture when it is in the freezer but will return back to normal when you heat it.
30 g (2 tbsp)
40 g (0.3 cup)
3 g (⅒ cup)
Garlic, Herbs, Salt, Black pepper
Please follow the next steps:
Heat the pan dripping on medium heat in the roasting pan you used for turkey or any other pan. Wait till it starts boiling.
Reduce the heat to low and add flour, fresh chopped onion, minced garlic, and herbs. Stir till you see a golden crust on the onion.
Gradually pour chicken broth into the pan and stir it with a whisk.
Add salt and pepper to your taste.
Wait till the gravy cools down - it will be thicker.
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