Great tasting, smooth consistency -- without the flour, cornstarch or butter!
- ¼ - ½ cup organic chicken or vegetable broth or stock (depending on size of roasting pan)
- 2 cups organic carrots, diced (about 4-6 carrots depending on size)
- 1 - 2 medium white or yellow onions, sliced
- 4 ribs organic celery, diced
- 8 - 12 oz. low-sodium organic vegetable or chicken broth
- 1 - 2 Tbsp pickling spice
- 1 Tbsp black pepper
- 1 Tbsp sea salt
- Optional: add fresh herbs such as rosemary or thyme and maybe some white wine or marsala for an extra kick.
- Line the bottom of your turkey roasting pan with one layer of the sliced onions and place your prepared uncooked turkey on top of the onions.
- Toss the rest of the onions and the baby carrots all around the edges of the turkey.
- Fill the pan with broth/stock approximately one inch all the way around.
- Cover and cook turkey as directed. (If your instructions suggest removing the cover for the last portion of the cooking time, that’s fine. Just make sure the water has not reached the top of the roasting pan so it does not spill over.)
- Carefully remove the roasting pan from the oven and set it on the counter; remove the turkey and place it on a platter for further preparation according to your recipe/instructions.
- To make the gravy, pour one-quarter of the roasting pan’s liquid into a blender; add half of the cooked carrots, celery and onions.
- Blend on low until just chunky-smooth.
- Add 4 – 6 ounces of the broth and the pickling spice; add the remaining carrots, celery and onions and blend until just smooth.
- Season with pepper and salt to taste.
- Pulse blender to desired consistency.
Note: May be cooked the day before, stored in a sealed container in the refrigerator, and heated on the stovetop before serving. (You may need to make two blender-fuls of gravy, following the above process, depending on the size of your turkey/roasting pan.