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Tea-And-Lemon Gravy


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  • 8 cups low-salt chicken broth
  • 2 celery stalks coarsely chopped
  • 2 carrots peeled, and coarsely chopped
  • 1 medium onion halved
  • 1 fresh rosemary sprig
  • Neck, heart, and gizzard, reserved from
  • a 22-lb turkey
  • 1 lemon
  • 1 Earl Grey tea bag
  • 5 tablespoons butter
  • 5 tablespoons flour
  • 1/2 cup whipping cream
  • 1 tablespoon finely-grated lemon peel


Servings 1


Step 1

Combine first 6 ingredients in large saucepan. Using vegetable peeler, remove peel from lemon (yellow part only). Add peel to broth mixture. Bring mixture to boil; reduce heat and simmer until neck and gizzard are tender, about 45 minutes.

Remove neck, heart, and gizzard from broth; finely chop heart and gizzard. Pull meat from neck and chop. Strain broth. Return broth to pan; boil until reduced to 3 cups, about 10 minutes. Remove from heat; add tea bag. Cover; steep 10 minutes. Discard tea bag.

Melt butter in heavy medium saucepan over medium heat. Whisk in flour. Cook until light brown, stirring frequently, about 5 minutes. Whisk in broth and cream. Bring to boil; reduce heat to medium and simmer until slightly thickened and smooth, stirring frequently, about 8 minutes. Stir in grated peel and neck, heart, and gizzard pieces. Season with salt and pepper.

This recipe yields 3 1/2 cups.

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