Roxy15
New member
Turkey Gravy:
1/2 Cup Blue Bonnet Margarine
1/2 Cup All-Purpose Flour
4 Cups Degreased Turkey Broth-Eyeball It
1/3 Cup Heavy Cream-Eyeball It
Salt & Pepper To Taste
Making The Roux:
Cut 1/2 Cup Blue Bonnet Margarine Into Chunks & Add It To A Medium-Size Heavy Saucepan.
On Low Heat, Melt Margarine Until It Is Foamy.
Add 1/2 Cup All-Purpose White Flour To Heavy Saucepan.
Whisk Flour Until It Is Well Blended.
Keep Whisking & Cooking For 6-12 Minutes.
Slowly Whisk In 4 Cups Turkey Broth.
Add 1/3 Cup Heavy Cream-(Use More If You Need To Get Gravy At The Consistency You Want It To Be).
Salt & Pepper To Taste.
***Add A Little Kitchen Bouquet If You Need To Get More Color-Opt
1/2 Cup Blue Bonnet Margarine
1/2 Cup All-Purpose Flour
4 Cups Degreased Turkey Broth-Eyeball It
1/3 Cup Heavy Cream-Eyeball It
Salt & Pepper To Taste
Making The Roux:
Cut 1/2 Cup Blue Bonnet Margarine Into Chunks & Add It To A Medium-Size Heavy Saucepan.
On Low Heat, Melt Margarine Until It Is Foamy.
Add 1/2 Cup All-Purpose White Flour To Heavy Saucepan.
Whisk Flour Until It Is Well Blended.
Keep Whisking & Cooking For 6-12 Minutes.
Slowly Whisk In 4 Cups Turkey Broth.
Add 1/3 Cup Heavy Cream-(Use More If You Need To Get Gravy At The Consistency You Want It To Be).
Salt & Pepper To Taste.
***Add A Little Kitchen Bouquet If You Need To Get More Color-Opt