- Details
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Parent Category: Recipes
1/ 4 cup turkey fat (from drippings)
4 tablespoons flour
2 cups turkey stock (from giblets) or broth
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon poultry seasoning (optional)
Heat fat in the bottom of the turkey roasting pan, scraping loose any
cooking crusts. Stir in flour to make a paste and cook 1 minute. Add
stock and stir to deglaze pan, and blend with flour mixture. Pour
mixture into a saucepan if desired. Cook until gravy thickens and
boils lightly. Stir in salt, pepper and seasoning. Simmer a few
minutes; keep warm until serving time.
Variations: Brown GravyAdd 1/4 teaspoon Recipe Bouquet or Gravy
Master for darker color. Stir in 1/4 cup tomato paste or currant jelly
for richer flavor. Cream GravyPrepare Basic Turkey Gravy using 1 cup
turkey stock and 1 cup cream or half-and-half. Thickening may be half
flour and half corn starch for glossy gravy.
