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Turkey Gravy



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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mrscarol_1


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Date: Wed November 7, 2012
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Dimensions: 600 x 400
Keywords: turkey gravy




teresaj

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#1 Sun November 18, 2012 11:04

Maurine Stettler

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#2 Mon December 3, 2012 17:02

jimmyrose

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Thanks so much
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#3 Thu January 17, 2013 06:30


 

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