The Love Chef


Turkey Recipes


Strain and reserve pan juices

Skim about ¾ cup fat and put into saucepan.  Whisk in about ½ cup of flour over medium heat until a golden brown.

Defat remaining pan juices (need about 4½ to 5 cups); augment with low sodium chicken stock, if needed, and continue to whisk into brown mixture.

Season with sea salt, ½ teaspoon of poultry seasoning, and freshly ground pepper. Use a browning sauce for a darker color, and add an ounce or two of heavy cream to smooth it out before serving.

Optional: – Garlic powder
              – Chopped cooked onions


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Page last updated: Wednesday, November 24, 2004 09:06 AM ET