Spring is here in Pennsylvania, with temperatures that can range from the 50s to the 80s. It is time to go digging into the freezer and pull out those ingredients that take a long time in the oven. I don’t want to heat up the house on warm days, so I am cooking strategically.
Down in that freezer, there happen to be two large frozen turkeys. Now I usually prepare my roast turkey the same way every time, but I wanted a new recipe to try, once that would translate well as we transition into the warmer weather. We are big fans of Caesar Salad topped with Honey Roasted Chicken. Yum.
I came across the following recipe on allrecipes.com http://allrecipes.com/Recipe/Herb-Glazed-Roasted-Turkey/Detail.aspx and modified it a little bit to suit. I left out the parsley and cut back a little bit on the honey. The amount of honey used in the original recipe may produce something that would be too sickly sweet for our tastes.
Using the modified recipe, I created a gravy glaze from the turkey drippings that everyone loved. The leftover glaze would even work well on chicken. If you would rather not prepare a turkey, simply use 4 cups of chicken or turkey stock as the base for the gravy glaze.
After you have prepared the turkey, let it rest for about 15 minutes. Using a baster, gather the drippings into a gravy separator. Add enough water to allow for 4 cups of liquid. Let that sit for a bit until the fat rises to the top.
Pour the stock into a pot and place it on medium heat. Discard the fat. As the stock heats, mix in 1/4 cup of flour. Stir to remove lumps.
Allow the gravy to boil, stirring constantly. Add salt and pepper to taste. Remove from the heat.