Prep 5 mins
Cook 5 mins
I cooked my first turkey last night, wanting to get rid of the huge frozen turkey taking up space in our freezer. This recipe came out of one of my Better Homes & Gardens cookbook, and came out wonderful. I expected it to be much harder, since I have never made gravy or a turkey before.
- After turkey has been roast, pour juices from turkey into a large measuring cup.
- Skim off all fat, reserving a ¼ cup of it.
- Discard rest of fat.
- Pour fat into a medium sized saucepan.
- Stir in ¼ cup flour.
- In measuring cup, add enough water or chicken broth to equal 2 cups.
- Turn stovetop to medium heat and slowly pour in juices/water or chicken broth mixture.
- Stir over medium heat until thickened and bubbly.
- Salt& pepper to taste.
This was actually the first time I didn't end up with lumpy gravy at Thanksgiving! I'm usually so distracted cooking a whole turkey dinner, I end up with lumpy gravy, but this recipe is foolproof. The key is to slowly pour the broth in while constantly whisking. I even used gluten-free flour and it came out wonderful.
This is the way I make my gravy and it never fails. I do scrape the roasting pan to get all the bits off for flavor and add that in with the drippings. Depending on what I have sometimes I use water, milk, broth or a combination. If the gravy comes out to light, I add a dash of Kitchen Bouquet or Gravy Master. Be sure to check for seasoning before serving...most of the time I need more salt and pepper. Thanks for posting!
I make this either chicken or turkey drippings and it always comes out great! I do brown the drippings and flour until the form a ball to get a better flavor. I always get compliments.