5D4B8575 - Lemon and Rosemary turkey gravy

Lemon and rosemary turkey gravy

Yield 10-12 servings



  1. Make a slurry by whisking cornstarch into the cold water.  Set aside.
  2. After removing the turkey and straining off drippings from the roasted turkey, pour three cups of turkey broth back into the roasting pan.
  3. Heat burner to medium-high heat and set the roasting pan on the stovetop.
  4. Whisk cornstarch slurry again and add to turkey broth. Add minced rosemary and lemon juice. Cook, stirring continuously, until the gravy thickens.
  5. Taste and season with salt and pepper.

Courses Sauce

Recipe by Grateful | at