Ingredients

• turkey
• onion
• carrot
• celery
• 1 c. cold water
• 2 tblsp. flour
• salt and pepper

Directions

1. Tent turkey after cooking (get rid of neck); let cool. In the meantime, place pan with turkey juices over low heat. Puree onion, carrot, celery and add to juices. Bring to a boil, scrape bits off bottom of pan.

2. Add cold water and flour to a gravy mixing container. Pour a little of this mixture into the turkey juices until you achieve the desired consistency. Add salt and pepper to taste.

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