Guest guest Posted November 4, 2001 Report Share Posted November 4, 2001 Now I don't have exact measurements because this is my parents recipe and they always did everything by eye and not measurements but I will do the best I can. I'm sure mine isn't always exact every time but it comes out so good (at least to us). This is what I use for a small turkey or turkey breast and it usually makes about 2 1/2-3 cups of gravy so adjust to how many people and how big of a turkey. Put in a blender 1 cup of white wine or dry sherry 2-3 garlic cloves, chopped 1/2 tsp. pepper 1-2 scallions 3/4 tsp. paprika mix in blender just until blended. Add a 2-3 bay leaves. Pour over pricked turkey up to 24 hours before baking and at least 2 hours before baking. Throw some pats of gfcf margarine around the turkey ( maybe about 4 tablespoons). After I remove my foil from the turkey to let the skin brown, I pour out all the drippings into a cooking pan and I take some into a cereal bowl (about 1/2 cup) and add 3 tbsp.cornstarch and mix that really well with a whisk to get out lumps. Pour into the pan with the remaining drippings and bring to a just a boil. Reduce heat to medium and slowly add 1 1/2 cups of water to gravy. Just a little at a time so it stays thick (about 1/4 cup at a time). When you have used all the water then season to taste. First taste yourself because it might already be flavorful enough. Otherwise I usually add garlic salt and fresh ground pepper and I love it. I hope everyone else enjoys it as much as my family and friends have. Good luck. Quote Link to comment Share on other sites More sharing options...
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