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Reviewed Roasted Turkey Gravy
Nov 19, 2012 on FoodNetwork.com
“I use the recipe to make my stock, using last years carcas. Also reserve the pad drippings from last years bird. This way, you can remove all of the fat from the drippings, and add it in when making the gravy. I make mine the weekend before.
So, double the ingredients, except for the garlic. Only use half of a head. Roast as indicated, add...”