Prepare the giblet gravy while the roasted turkey rests.
Ingredients
2 cups pan juices from the turkey
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1/2 cup Plum Glaze
1/2 teaspoon dried thyme
Salt and pepper, to taste
Giblet Broth , if needed
Preparation
Step 1
1. Simmer the pan juices in the roasting pan, scraping up the brown bits. Strain through a gravy separator to remove any fat.
Step 2
2. Melt the butter in a heavy saucepan over low heat. Gradually whisk in the fl our and continue whisking until it browns slightly, 2 to 3 minutes. Whisking constantly, slowly pour in the pan juices and continue whisking until smooth. Slowly bring the gravy to a boil to thicken. Stir in the Plum Glaze , thyme, salt, pepper and the reserved giblet mixture; simmer, stirring, 10 minutes more. Thin with extra broth, if necessary. Adjust seasonings.
Nutrition Per Serving
Nutritional analysis per 1/4 cup: 70 calories
5g carbohydrate
4g protein
3.5g fat
50mg cholesterol
#### Nutritional analysis provided by Parade
