Orange Tarragon Gravy
|Unbleached flour||1⁄4 Cup (4 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Roast turkey drippings||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Chicken bouillon granules||1 Teaspoon|
|Finely chopped fresh tarragon/1/4 teaspoon dried tarragon||3⁄4 Teaspoon|
|Ground white pepper||1⁄8 Teaspoon|
1. Combine the flour and orange juice in a jar with a tight-fitting lid, and shake until smooth. Set aside.
2. Pour turkey drippings from the roast turkey into a fat separator cup. (If you don't have a separator cup, pour the drippings into a bowl, add a few ice cubes, and skim off the fat once it hardens.) Pour the fat-free drippings into a 2-cup measure, and add enough water to bring the volume up to 1 1/2 cups.
3. Pour the drippings mixture into a 1 -quart saucepan, and add the bouillon and seasonings. Bring the mixture to a boil over medium heat Slowly stir the flour mixture into the gravy, and continue to cook and stir for 1 minute, or until the gravy is thickened and bubbly.