1/4cupturkey fat from drippings,
4cupsturkey or chicken broth/stock,
1Pour turkey drippings from roasting pan into a 4 c. measure.
2Pour off 1/4 c. fat and place in a medium saucepan; add flour, stir over medium heat.
3Add enough turkey stock to fill 4 c. measure, pour into saucepan, bring to a boil.
4Reduce heat, simmer until thickened. Season with salt and pepper to taste.
5For lower fat version: Refrigerate drippings in a 4 c. measure, skim off and discard fat, fill with turkey broth; pour into saucepan.
6Bring 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.
7To expedite: put drippings in freezer in a large open dish or stir several ice cubes in drippings to coagulate the fat quickly for easy skimming.
8For giblet gravy: Chop the cooked giblets, add to gravy when thickened.
No Nutritional Information Available