Come along with me as I journal about my latest cooking and gardening adventures. Discover what grows in my zone five garden, and see what new recipes I try from my cookbook collection each week.

As I share recipes and information from my kitchen, I invite readers to comment and share ideas along with me in this blog. I am looking to increase followers to my blog, so that I may learn more about cooking and gardening.

Since moving to Midland, Michigan, I have been reading and researching many cooking journals, cookbooks and collected recipes from the past thirty years. Organizing pictures of gardens I enjoy has also been a joy for me, as I continue to learn about garden design and horticulture.

angel food cakes

angel food cakes
this kitchen is seasoned with love

Saturday, December 3, 2011

pan gravy for turkey

over the years i have tried various turkey gravy recipes.  one of the most important steps to making pan gravy seems to be using the savory drippings from the turkey pan.  so, i always do that.  another important step to the process is making certain the pan is hot on the stove, prior to adding any liquid to the gravy.  i usually use two burners for the large roasting pan.  also, it is important to remove the turkey fat from the drippings prior to mixing the pan gravy.  a gravy separator works wonderfully for this step.  i also use instant wondra flour for this process, as it seems to blend much smoother than other flours.

to start the process, remove the turkey from the roasting plan and slice for the platter presentation.  i usually cover the platter with foil and place in the oven to keep warm.  then, add about 3/4 cup of chicken stock to the pan and bring up to a brisk simmer.  i use a flat whisk to scrape the pan.  next i mix 1/4 cup of flour in more chicken stock, about one cup.  when thoroughly mixed, i pour this slowly into the simmering mixture on the stove, while whisking.  then, add seasonings to taste.  i used a splash of pink salt, ground pepper, and a tablespoon of apple cider vinegar.  the gravy could be strained if desired.  serve with turkey, dressing and any type of potatoes.

this platter features sage and thyme leaves cut from my garden earlier in the morning.

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