Turkey Gravy

Chef

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1. When turkey is done, pour drippings into a bowl, leaving all brown particles in the pan.

2. Let fat rise to top and skim off. Measure back into roasting pan 1/4 cup fat.

3. Reserve meat juices under fat. Place roasting pan with fat over low heat. Blend in 1/4 cup flour and cook until slightly brown and bubbly. Add 2 cups liquid [reserved juices plus broth, milk or water] stirring until smooth. Scrape brown particles from bottom of pan, and cook and stir until mixture is thick. Simmer, season to taste and serve hot or let cool and refrigerate or freeze.
 
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