Ingredients Jump to Instructions ↓

  1. 3 cup(s) reduced-sodium chicken broth 1/2 cup(s) tequila or orange juice 1/4 cup(s) reserved turkey fat from our Roast Chile-Lime Turkey Breast 3 tablespoon(s) all-purpose flour 2/3 cup(s) cilantro sprigs Reserved turkey pan drippings from our Roast Chile-Lime Turkey Breast 2 tablespoon(s) lime juice 1/4 teaspoon(s) kosher salt 1/4 teaspoon(s) freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Heat broth in a small saucepan over medium-low heat. Meanwhile, place roasting pan over 2 stovetop burners set on medium-high heat. Deglaze pan with tequila, scraping up browned bits with wooden spoon from bottom, until tequila is cooked down to about 2 or 3 tablespoons. Add turkey fat to pan and sprinkle flour over fat; whisk until smooth, about 2 minutes. Gradually whisk hot chicken broth into flour mixture, scraping bottom and sides of pan. Add cilantro sprigs. Bring to a boil; reduce heat to low. Add reserved drippings and any accumulated from the pan. Remove from heat; discard cilantro. Pour into a gravy boat. Stir in lime, salt, and pepper.


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