Whisky rosemary turkey gravy

Prep 8 min

Total 30 min

Serves 10

Add a kick to your Thanksgiving dinner with Chef Randy Feltis' whisky rosemary gravy.

1/2 cup

diced Onion

1/2 cup

diced Carrot

1/2 cup

diced Celery

1 clove

chopped Garlic

1 tbsp

Butter

2 tbsp

Flour

3 oz

Whiskey

1 liter

Turkey stock

juice + zest Lemon

2 stalks

Rosemary

Salt and pepper

In a large stock pot sweat vegetables in butter until they soften. Add flour and cook to a blonde state.
Deglaze with whiskey, reduce by half and add stock. Toss in Rosemary and simmer for 20minutes or until a perfect thickness.
Finish with lemon juice and zest. Season with salt and pepper.
Strain and pour into a large Gravy boat and enjoy.