Ingredients
1turkey approx
juice of a lemon
salt and pepper
extra virgin olive oil,or softened or melted butter
½yellow onion,peeled and quartered
celery tops
2carrots
1bunchparsley
several sprigs of fresh rosemary,or sage, and/or thyme
Preparation
Make the gravy while the turkey is resting covered on the carving board.
Use a metal spoon to ladle off some of the excess fat from the pan and reserve for another use. If using flour, heat the fat and drippings in the pan until they are bubbly. Sprinkle with ¼ cup of flour all over the fat and drippings.
Stir with a wire whisk to make a roux with the flour and fat. Let the flour brown a minute or so in the hot pan.
Slowly add 3 cups of water, stock, or milk to the pan, whisking vigorously to get rid of any lumps. Let the gravy simmer and thicken. Add salt and pepper, ground sage, thyme, or other seasonings to taste.
