Gravy to Die For!
This Gravy to Die For was actually the idea a friend gave me when she turned her drippings and vegetables into a rich, delicious gravy.
At our house we make turkey not just for Thanksgiving but throughout the year. So, this week when I roasted a turkey this is what I did.
In a glass baking dish I added some carrots, celery, onion and water (mirepoix – mixture of vegetables and spices). Then placing the turkey on top (directly on) the vegetables and water, simply add some olive oil over the breast and salted it. You can add black or white pepper as well. I can’t add pepper for me since it increases my inflammation markers.
Place the pan in a preheated oven and roast until your turkey is complete. Be sure to baste the turkey ever 15 minutes or so. Here you will find a link for how long to cook a turkey.
Once the turkey is finish and removed from the oven to cool a bit. Pour all of the drippings into your blender and blend away! The picture above was the gravy as leftovers on our meatloaf! It was delicious the next day too!
Gravy to Die For
- 5-8 Lb Turkey breast
- 2 Cups Water, filtered
- 2 Cups Carrots, peeled and chopped
- 1 Whole Onion, large and diced
- 1 Cup Celery, diced
- 2 Tb Olive oil
- Salt and pepper
Preheat oven to 375
In a large glass pan place all of the vegetables and water
Once turkey is rinsed and patted dry place it on top of the vegetables and water
Rub olive oil over the turkey and salt and pepper to taste
Place in the oven and roast, while basting every 15 minutes until turkey is done
Remove from the oven and place on cooling rack for 15 to 20 minutes
Remove turkey from pan and place on a cutting board to slice
Pour drippings and vegetables into a blender and blend until smooth