Floating Olive Branch


1/2 cup turkey drippings
1 tbsp Garlic Infused Olive Oil
1/2 cup flour
1 shallot, thinly sliced
1 tbsp fresh rosemary, finely chopped
6-7 cups turkey or chicken stock
½ Tbsp. Spanish Rosemary Fused Premium Salt
½ tsp. Pepe e Aglio


Leave turkey drippings in roasting pan (pour off any drippings not being used); set the roasting pan over burners on medium heat.

Add shallots and rosemary, stirring and cooking for 3-4 minutes. Stir in stock, deglazing the pan by scraping the bottom.

After about 2 minutes, whisk in flour, cooking into flour is incorporated, about 3-4 minutes.

Slowly add in the stock. Whisk for about 5-6 minutes, until gravy thickens and becomes smooth and creamy.

Add Spanish Rosemary Fused Premium Salt and Pepe e Aglio to taste.
Cook gravy for a further 4-5 minutes until it reaches desired thickness. Strain through a  sieve or serve as is.

Use the following ratio to adjust the quantity as needed: 1 Tbs of drippings plus 1 Tbs thickener (flour/cornstarch, etc.) plus 1 cup of liquid, seasoned to taste. Add more or less stock depending on desired thickness.