Product Recipes
- juice from the turkey
- 1/4 cup flour
- 3 cups strained giblet stock
- 2 tsp onion juice
- sea salt
- 1/4 tsp white pepper
- Skim off all but 1/4 cup fat from the juices in the roasting pan.
- Stir 1/4 cup flour into the pan juices and cook the roux, stirring constantly to dissolve the brown bits that cling to the pan.
- Gradually stir in about 3 cups giblet stock and cook the gravy for 5 minutes, stirring constantly. Discard the turkey liver.
- Add 2 teaspoons onion juice and salt and pepper to taste.
Serve in a heated sauce boat.
