Ingredients Edit

Directions Edit

Remove giblets from cavity of Turkey and reserve liver for another use.
Drain off and reserve the fat from the roasting pan.
Set the roasting pan over a medium flame.
Heat to reduce moisture and cook the fond until light to medium brown.
Deglaze the pan with 4 cups of the chicken stock, remove from heat.
Combine the deglazed drippings with the giblet broth in a saucepan, over a medium flame.
Bring to a boil and degrease well.
Add remaining stock and milk-mix well.
Heat 1-½ cups reserved fat in a skillet, over a medium flame whisk in the flour to make a blonde roux.
Beat the roux into the gravy mixture.
Heat and stir until thickened.
Strain gravy through a chinois.
Season to taste with salt and pepper.
Finish gravy with heated cream-mix well.
Carve the Turkey into thin slices.
Serve hot, with 2 ounces gravy

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