1/4 cup turkey fat from drippings
1/2 cup flour
4 cups turkey or chicken broth/stock
1 teaspoon salt
1/2 teaspoon pepper
Pour turkey drippings from roasting pan into a 4 c. measure.
Pour off 1/4 c. fat and place in a medium saucepan; add flour, stir over medium heat.
Add enough turkey stock to fill 4 c. measure, pour into saucepan, bring to a boil.
Reduce heat, simmer until thickened. Season with salt and pepper to taste.
For lower fat version: Refrigerate drippings in a 4 c. measure, skim off and discard fat,
fill with turkey broth; pour into saucepan.
Bring to a boil; stir in 1/3 c. cornstarch mixed with 1/3 c. cold water, reduce heat; stir
frequently until thickened. Gravy will be clearer than gravy made with flour.
To expedite: put drippings in freezer in a large open dish or stir several ice cubes in d
rippings to coagulate the fat quickly for easy skimming.
For giblet gravy: Chop the cooked giblets, add to gravy when thickened.
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