Yield: about 3 cups gravy
Servings: 8 to 10
Chef David Guas makes this turkey for his family every Thanksgiving. “A great reason to deep-fry your turkey is that it takes only 35 to 40 minutes to achieve a tender, juicy, crackling taste,” he says. Though the turkey’s the star, it wouldn’t be complete without the easy, tasty gravy from Guas’s grandmother.
If the gravy doesn’t thicken enough, you can add flour 1 Tbs. at a time, but be sure to mix it with some of the gravy before adding it to the pan to prevent lumping. If the gravy thickens too much, whisk in some turkey or chicken stock.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I like it
We loved this !
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.