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Turkey Gravy Recipe

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This recipe for Turkey Gravy is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Turkey broth (fat removed)
flour
salt
pepper

jar with tight lid, fat-separating pitcher
Directions:
Directions:
Pour all juice from roasting pan into fat-separating pitcher &/or wide mouth glass jars (to refrig). Two ways to use broth for gravy:

1. Separate broth from fat: Place hot turkey broth into a fat-separating pitcher and let sit and separate while turkey cools. (can add some ice cubes to hasten process)
Pour broth, without fat, into a sauce pan (about 3 cups).
In jar w/ lid: mix 3 T. flour with about 1/2-3/4 c. water and shake well until no flour clumps.
Gradually add to broth in sauce pan, stirring over med. heat until thickened.
If it doesn't thicken enough, mix more flour/water mixture and add until right consistency.

2. Follow above directions using broth from refrig. after lifting off the cooled, hardened fat.
Salt & Pepper to taste
Personal Notes:
Personal Notes:
Extra Broth:
- can use to make more gravy for a large group
- also use to moisten sliced turkey before serving &/or re-heating
- also use 1-2 c. for dressing recipe.

Fat-Separating Pitcher: I bought a good one at Sur L'Table

 

 

 

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