Guest guest Posted November 5, 2001 Report Share Posted November 5, 2001 For those of us preparing to make turkeys this season, I'd like to share the way that our family makes gravy, thanks to a Martha show I saw a number of years ago. Put the fully dressed and ready to go turkey in the roaster on a rack. Then put LOTS of veggies all around. We use potatos, onions, carrots, and LOTS of garlic. Cover them with liquid (water, broth, stock). We have used wine in the past, but I have no idea whether this will work on a GFCF diet. Leave the veggies in the roaster while the turkey is cooking. When you baste the turkey, baste them as well. By the time the turkey is done, the veggies will be falling apart. THEN, puree them. We use the blender. Add liquid if desired. This puree is the most wonderful (and healthy) gravy that we have ever had. It is usually a lovely shade of burnt orange (from the carrots) and does not use any flour or starch. The thickness comes simply from the veggies. It is simple, and tastes wonderful. We do this for all roasts and turkeys that we make. Happy cooking! __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2001 Report Share Posted November 5, 2001 What a wonderful idea!! Thanks for sharing that! Lolita >THEN, puree them. We use the >blender. Add liquid if desired. This puree is the >most wonderful (and healthy) gravy that we have ever >had. It is usually a lovely shade of burnt orange >(from the carrots) and does not use any flour or >starch. The thickness comes simply from the veggies. >It is simple, and tastes wonderful. Quote Link to comment Share on other sites More sharing options...
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