BUCKET O' GRAVY

Name: BUCKET O' GRAVY
Ingredients: For stock:; 14-18 lb. turkey, breast removed + any extra turkey pieces you may have; 2 gallons water; 2 BAY LEAVES; 1-2 tsp. POULTRY SEASONING; 1-2 TB. BICENTENNIAL RUB; For gravy:; 11/2-2 gallons cooked, strained stock; 1–11/2 Cups fat (butter or a mix of butter and turkey fat from the roasting pan); 2–21/2 Cups flour

BUCKET O' GRAVY was pinched from <a href="http://www.penzeys.com/cgi-bin/penzeys/recipes/r-penzeysBucketGravy.html?id=VbIKkXZ6" target="_blank">www.penzeys.com.</a>

INGREDIENTS

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For stock:

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14-18 lb. turkey, breast removed + any extra turkey pieces you may have

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2 gallons water

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2 BAY LEAVES

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1-2 tsp. POULTRY SEASONING

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1-2 TB. BICENTENNIAL RUB

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For gravy:

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11/2-2 gallons cooked, strained stock

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1–11/2 Cups fat (butter or a mix of butter and turkey fat from the roasting pan)

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2–21/2 Cups flour

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