Turkey Gravy
2 tablespoons turkey drippings (fat and juices)
2 tablespoons all-purpose flour
1 cup liquid (turkey juices, broth or water)
Browning sauce, if desired
Salt and pepper to taste
Place the turkey on a carving board or warm platter, and cover with
aluminum foil while preparing gravy. Pan and drippings will be hot, so be
careful when handling. Pour drippings from roasting pan into a bowl,
leaving the brown particles in the pan. Return 2 tablespoons of the
drippings to the roasting pan. Measuring accurately is important because
too little fat makes the gravy lumpy and too much fat makes the gravy
greasy.
Stir the flour into the drippings in the pan, using a long-handled fork or
spoon. Cooking with the roasting pan on top of the burner may be unwieldy,
so keep a pot holder handy to steady the pan. Cook over low heat, stirring
constantly, until the mixture is smooth and bubbly. As you stir, the brown
particles will be loosened from the bottom of the pan; they add more
flavor to the gravy. Remove the pan from the heat.
Stir in the 1 cup liquid (turkey juices, broth or water). Heat to boiling
over high heat, stirring constantly. Continue boiling 1 minute, stirring
constantly. Stir in a few drops of browning sauce if you want the gravy to
have a richer, deeper color. Taste the gravy, and add a desired amount of
salt and pepper.
Yield:
“1 cup”
Cook:
“0:05″
Per serving: 72 Calories (kcal); 6g Total Fat; (81% calories from fat); trace Protein; 3g Carbohydrate; 7mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: the pan the turkey was roasted in
Tip
This recipe can easily be doubled or tripled if there are enough
drippings. Sprinkle carefully with salt and pepper, though; they
do not need to be doubled or tripled.
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