Citrus Spice Gravy for Roast Turkey
Thomas J. Story
Skill Level
Medium
Makes
About 4 cups
Made with
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Our Organic Taco Seasoning, made from spices grown without synthetic fertilizers, makes a surprisingly complex, delicious gravy that’s easier on the planet, too. Use it for roast turkey or any other poultry.
Ingredients
- Drippings from roasting pan
- 3 ½ cups turkey or chicken stock
- Citrus from inside roasted bird
- ¾ cup all-purpose flour
- Chopped giblets (no liver) and neck meat, optional
- 1 tsp. Worcestershire sauce
- 1 tsp. Patagonia Provisions Organic Taco Seasoning
- 2 tbsp. butter
- Salt and pepper
Putting It All Together
- Pour and scrape the drippings out of the roasting pan into a jar or large measuring cup. Bring stock to a simmer in a saucepan and squeeze in juices from the roasted citrus pieces.
- Set the roasting pan over two burners on medium heat. Spoon about ½ cup of fat off the top of the drippings and pour back into the roasting pan (add butter to equal ½ cup if you don’t have enough fat). Slowly stir flour into fat with a wooden spoon and cook, stirring, until the flour is a rich deep brown. Remove any remaining fat from drippings and pour the dark roasting juices into the flour, along with ½ cup stock. Cook, whisking, until lumps of flour are mostly gone. Whisk in the rest of the stock and stir in the giblets (if using). Bring to a simmer and cook, stirring every now and then, until thickened, 10 to 15 minutes.
- Stir in Worcestershire sauce, taco seasoning, butter, and salt and pepper to taste. Pour into a serving bowl. Or, for a smooth gravy, strain through a medium-mesh strainer into a serving bowl.
