- 1/2 cup (2 oz/55 g) turkey fat and/or butter
- 2/3 cup (2 oz/55 g) flour
- 1 quart turkey stock and turkey drippings, warmed
- black pepper, as needed
- Noble Saltworks Hickory Smoked Salt, as needed
Melt your turkey fat and/or butter over medium heat in a Lodge 12” Cast Iron Skillet. Add the flour and whisk to incorporated. Continue whisking while the roux cooks, for about one minute, until slightly browned and aromatic.
Slowly pour the turkey drippings and turkey stock into the skillet, whisking constantly, until fully incorporated. Bring the gravy to a simmer. Lower the heat. Cook to desired consistency.
Taste and season with black pepper and salt, as needed.
Garlic Potato Puree
15 (1/3 cup) servings
- 2 lb russet potatoes, peeled
- 4 cloves garlic, peeled
- 1 cup butter
- 1 cup heavy cream
- Noble Saltworks Hickory Smoked Salt, to taste
Dice the potatoes into 2” pieces. Place in a pot of cool water. Add the cloves of garlic. Bring to a boil Reduce to a simmer. Cook until the potatoes are tender when pierced with a skewer. Strain off the water.
In a separate pot, bring the butter and cream to a simmer. Add the liquid to the potatoes. Using an immersion blender, or hand mixer, process until smooth. Season with Noble Saltworks Hickory Smoked Salt.
For your reference, check out these recipes for Turkey Stock and Turkey Drippings