I have whats probably a silly question to you all. But..
I'm curious if any of you use a beurre manie for your turkey gravy or any gravy for that matter, rather than the old flour water mix that I was taught to use eons ago..
I recently made JC's BB which called for a beurre manie, it was then added to the broth too make a lovely thickened sauce for the BB.
This beurre manie was a first for me, and I loved the way it made the sauce so creamy and so tasty.
I'm roasting a 22lb turkey for our Can Thanksgiving in a couple days and would like to try the beurre manie for my gravy rather than my old standby, but am not sure of just how much I'll need to mix up..
There'll be a fair amount of drippings plus added broth with such a large bird, plus I'll be having 25 guests that all love their gravy..
I'm thinking 6 tablespoons of each, flour and butter, should be sufficient but thought I'd put the question of amounts to you that are more experienced in this sauce.
Thanks so much everyone