Rhoda Gelman’s Gravy
3 CUPS Carrots, Onions and Celery - chopped
2 Cloves whole peeled garlic
To taste - Poultry seasoning
To Taste Garlic Powder
To Taste Paprika
White Wine - As needed to make gravy
Salt & Pepper to taste
Make the Gravy
•Cut Carrots, Onions, Celery and Garlic, and Place them around the Turkey to cook
•Add Poultry seasoning and garlic powder and Paprika to turkey. Then place turkey in oven
•When Turkey is done, remove from oven. Take the cooked veggies out of the roasting pan with slotted spoon. Place them in blender to puree.
•Remove Turkey from roasting pan and place on a platter to rest.
•Pour the drippings from roasting pan into a Fat Separator Cup if your turkey has a lot of fat.
•MENTION TIP: If you do not have a Fat Separator Cup you can use a Pyrex dish – place in the freezer for the fat to separate about 5 to 10 minutes
Time to Make the Roux:
•Take your Fat Separator Cup – pour skimmed drippings back into original roasting pan & place over medium-high heat.
•MENTION TIP: If you use a Pyrex dish – take it out of the freezer and Skim off fat.
•Scrape all the bits from the bottom of the roasting pan as you blend.
•When it's hot, whisk in the white wine until you get your desired consistency
•MENTION TIP: If you like a thicker gravy you can add chicken paste or flour
•MENTION TIP: If allergic to Gluten – use arrowroot powder instead of flour.
•Stir mixture for a few minutes until smooth.
•Add the pureed veggies from the blender to the roasting pan
•When done put in gravy boat to serve.