Turkey Gravy
A fast & simple gravy from a roasted Turkey!

There are so many ways to make and season a gravy, this is about as quick and simple as it gets. This is the "full fat" version and a little goes a long way!

To make:

Melt 1/2 stick butter, with 1/2 to 3/4 cup flour (how thick do you want it? You can always add more later.) Heat and mix well for a minute or two. Add some of Rick's Chef Salt. Add turkey juices (usually about 2 to 3 cups liquid depending on size of bird) heat and stir 'till thickened. Taste and season with Rick's Chef Salt and serve!

Video on Vimeo!

©2012 Rick and Diana Boufford & The Black Sheep Cooking Club
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