Despite the fact that I have not yet tried this recipe, I rate it as 5 stars because of the order in which the ingredients are added and cooked. Making the roux from the fat drippings and an equal amount of flour uses all the flavor the turkey fat has to offer while including the flavor of the browned flour. Then by scraping up the fond from the turkey roasting pan with the stock and adding that liquid, you bump the turkey flavor up to the maximum possible. Then continuing to add more stock or water while stirring/cooking on the stovetop will allow you to control just the right amount of thickening that is needed. If you end up making too much gravy, just freeze the excess.
Was this review helpful?
1 user found this review helpful
Despite the fact that I have not yet tried this recipe, I rate it as 5 stars because of the...