Makes 2 ¬O cups
- 1/2 cup EACH chopped onion, celery, carrots
- Salt and pepper
- Olive oil or melted butter
- Juice of a lime or lemon
- Pan juices and drippings
- 2 1/2 cups turkey broth, about
- 4 tbsp cornstarch
- Salt and freshly ground pepper
- Prepare the turkey for roasting.
- Toss the chopped onion, celery and carrots into the roasting pan. Place turkey on a rack in the pan, brush with oil or butter and sprinkle with salt and pepper. Squeeze the juice of a lime or lemon over the turkey .
- Roast the turkey, according to the time and temperature of your recipe. Make the broth while the turkey roasts. Aim for 21/2 cups of finished broth. When the turkey is done, remove it to a platter to rest while you make gravy.
- Pour off all the fat and juices into a glass measuring cup, preferably a fat separator cup. Leave all the messy cooked vegetables in the roasting pan. Reserve the brown liquid drippings, and discard the fat or set it aside for another use. Add 21/4 cups broth back into the roasting pan. Reserve 1/4 cup broth.
- Scrape the bottom of the pan to loosen the vegetables and baked-on bits. Over low heat, let it bubble and cook for a few minutes. Stir the cornstarch into the reserved COOL 1/4 cup broth in a small dish. This mixture is called a slurry.
- Pour the slurry into the roasting pan with the hot broth and stir until the gravy is thick and smooth, about 1 minute. If thicker gravy is desired, add 1 teaspoon additional cornstarch into the reserved 1/4 cup cool broth and stir it into the gravy, cooking until thickened, about 1 minute. Pour the gravy, with or without straining, into a sauce boat.
Gooseberries Fresh Food Market