Well Hello Internet!
So GRAVY! that’s pretty important in the whole meal…
what you’ll need:
turkey stock (you can make this from the giblets of the turkey while the turkey is roasting)
drippings from pan
kuzu root (2 tablespoons)
water (4-5 tablespoons
a little lemon juice
a little champagne
after you take the Turkey out of the oven, save the drippings and the pan.
in a bowl mix the kuzu root and the water together, until you have a paste. it will be kind of like when you put corn starch and water together.
then over low heat, put the turkey pan with the drippings, and mix in the kuzu paste to make a kind of roux. cook for about 4 minutes
then slowly pour in the stock, a cup at a time mixing constantly to prevent any lumping from happening.
season with salt and pepper and cook for a further 10-15 minutes over low heat.
i decided that a little lemon juice was necessary and also a little champagne!
mmmm mmmm delicious.
p.s. somehow no pictures were ever taken of the gravy. sorry!