This recipe made a lovely, light (ie not pasty) gravy with excellent flavor. My bird did not produce a lot of fat and "drippings"-- I don't know why. So I used all the stuff in the pan, plus the giblet broth which had simmered all day in the slow-cooker. Yum. The herbs had to be added as a garnish to appease the 5-year-old anti-green-bits faction. Great gravy-- I can't wait for hot turkey sandwiches.
COOK THE ISSUE 2010
Cook the Issue 2010: Herb Gravy for a Brined Turkey
By Pielove, member
November 24th, 2010
Recipe Used: Herb Gravy for a Brined Turkey
posted in: Gallery, Cook the issue 2010
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