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Make-Ahead Turkey Gravy

Reviewed: Nov. 24, 2011
I made this gravy for Thanksgiving Dinner this year and it was the best gravy I've ever had! I followed some of the suggestions from other reviewers. I used 2 wings and 2 legs to make the gravy base but didn't thicken it right away. After I took my turkey out of the oven, I separated the fat from the browned bits in the bottom of the pan and used a bit of the fat to create a roux. To the roux, I added the browned bits from the bottom of the pan and very slowly added the gravy base (with the fat removed) from this recipe until I had the consistency I wanted. I will definitely use this method when I make gravy! Thanks for taking the stress out of holiday gravy making!!
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