Prepare the giblet gravy while the roasted turkey rests.

　　

Ingredients

2 cups pan juices from the turkey

　　4 tablespoons unsalted butter

　　1/4 cup all-purpose flour

　　1/2 cup Plum Glaze

　　1/2 teaspoon dried thyme

　　Salt and pepper, to taste

　　Giblet mixture

　　Giblet Broth , if needed

　　

Step 1

1. Simmer the pan juices in the roasting pan, scraping up the brown bits. Strain through a gravy separator to remove any fat.

　　

Step 2

2. Melt the butter in a heavy saucepan over low heat. Gradually whisk in the fl our and continue whisking until it browns slightly, 2 to 3 minutes. Whisking constantly, slowly pour in the pan juices and continue whisking until smooth. Slowly bring the gravy to a boil to thicken. Stir in the Plum Glaze , thyme, salt, pepper and the reserved giblet mixture; simmer, stirring, 10 minutes more. Thin with extra broth, if necessary. Adjust seasonings.

　　

Nutrition Per Serving

Nutritional analysis per 1/4 cup: 70 calories

　　5g carbohydrate

　　4g protein

　　3.5g fat

　　50mg cholesterol

　　#### Nutritional analysis provided by Parade