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3 to 3 servings
There is no such thing as too much gravy.
- 1/4 cup fat , from roasting pan
- 1/4 cup all-purpose flour
- 2 cups turkey broth , chicken broth or water, or a mixture of broth and water
- After your turkey is finished roasting, remove it from the pan and drain all the pan juices into a bowl, leaving them to settle for a few minutes. Meanwhile pour the 2 cups (500 mL) of water or broth into the (now empty) roasting pan, and swish them around to dissolve the delicious stuff on the bottom of the pan.
- Measure ¼ cup (50 mL) of the fat that is sitting on top of the pan juices in the bowl, and pour it into a saucepan. Skim all the rest of the fat off and discard it – but hang onto the juices. Add the flour to the fat in the saucepan, stir to blend, and cook over low heat for a minute or two. Stir in the reserved juices and the liquid that was swishing around the roasting pan, plus any additional turkey juice that may have collected while the bird was being carved. Cook over low heat, stirring constantly, until thickened – at least 5 minutes.