First make the Roux ( This is the base for all sauces) using small amounts of the juice from the
Turkey pan after the turkey is removed. I also scrap all around the turkey pan getting all the cooked on favoring into the juice. If there is a lot of fat I take off as much as I can. I have a micro safe large glass bowl which I put the turkey juice into and I add slowly the Roux that was thinned down using a whisk as I add the Roux. I then add Maggi Jungo sazonador juice a little dash at a time along with very little Kitchen Bouquet some black pepper and more Lawry’s Garlic salt to taste. Between the Jugo juice and Kitchen bouquet the gravy becomes a light brown color. I never have enough turkey gravy. Sometimes if there is not enough drippings I will add some chicken stock. Bon Appetit!
My family loves it so much they fill the plate with gravy and some times not even for the leftover turkey.
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