Carmelized Turkey Gravy
Submitted by beabaker on November 23, 2010 at 1:58 pm

DESCRIPTION
gravy

SUMMARY
Yield 0 A LOT Source My own after many years of cooking Turkeys and Chicken Roasts File under gravy, turkey

INGREDIENTS
salt, just a sprinkle - not too much
pepper
italian seasoning
garlic powder and/or garlic cloves
minced onions - lots
chicken stock
water
cornstarch

INSTRUCTIONS
Stuff your turkey or roaster

put garlic cloves near each drum leg and 1-2 in opening where stuffing is

drizzle olive oil over entire turkey here and there

sprinkle with all seasonings, and make sure to sprinkle a fair amount into the bottom of pan too

sprinkle bottom of pan with onion and top of turkey

start baking and after 30 minutes to 45, just when the onions are starting to carmelize, but before buring, pour in some chicken stock, do this repeatedly as needed during the cooking process. Twice (after it's cooked a good while), melt butter about 1/2 stick each time and pour over turkey, then baste every once in a while. When turkey is done, pour all drippings and scrape pan with spatula into a good size pan, add a few cups of water and bring to boil, put in a few tablepsoons of cornstarch (mix into small amount of liquid first), then using a hand mixer (not the baking kind) and mix gravy so all bits and pieces are mixed smooth, let thicken add more starch if needed to get it thick and you will have some outrageous gravy.