Sunday, December 26, 2010

Tender Turkey with Gravy

We had a small family gathering for Christmas "dinner" this year (we actually ate around 1 p.m.-- that way we could have leftovers for dinner and not be super stuffed before bed.) A whole turkey would have been too much for eight people, so my mom roasted a turkey breast. The meat was juicy and the skin was golden brown. The secret for the brown skin? Mayo. Yep, mayonnaise.

She used this recipe posted at I used the turkey "juice" (I'm sure there's a better word than juice, but I can't think of it right now) to make gravy.

Since my mom followed the recipe for "Moist and Tender Turkey Breast" to a "t", I've included the link. Below is the recipe I used for the gravy.

Turkey Gravy
2 Tbsp. butter
2 Tbsp. all-purpose flour
1-1 1/2 cups of turkey "juice" from roast turkey
Salt and pepper

Pour the turkey drippings into a fat seperator and set aside. Melt the butter in a medium skillet over medium heat. Whisk in the flour and cook for a minute or two (we don't want the gravy to taste like raw flour). Once the flour and butter have cooked, pour in the turkey juice from the fat seperator and discard the fat. Season with salt and pepper. Go easy on the salt and be sure to taste.

Christmas dinner also included corn casserole, green beans, mashed potatoes, homemade cranberry sauce, stuffing, and sweet potatoes. Well, we actually didn't eat the sweet potatoes with "dinner" becuase we forgot about them in the slow cooker. Oops...

For dessert we had chocolate cake and coconut cake from Mickey Piggs BBQ.

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