INGREDIENTS

A Freshly Roasted Diestel Whole Turkey or Bone-In-Breast.

PREPARATION

1. Skim and strain freshly roasted turkey drippings into a saucepan over medium heat. If you're short on drippings, add 1-2 cups water or broth back into your roasting pan and use a wooden spoon to scrape up the brown bits. Strain and incorporate into your drippings.
2. Whisking constantly, gradually add drippings to a roux (butter cooked with flour). Reduce heat to low; simmer gently for gravy to thicken and flavors to meld. Season to taste with salt and freshly cracked black pepper.

OPTIONAL:

When the turkey is half done, heat, (do not boil), one cup white wine and pour over turkey. This is the secret to a marvelous, deep flavored gravy.

Check out our Roasting Instructions!