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Pan Gravy

Place settingFrancois Dischinger
8, with leftovers Hands-On Time: 0hr 25m Total Time: 0hr 25m

Ingredients

  • drippings from the roasting pan
  • 2 14-ounce cans chicken broth
  • 1/3 cup all-purpose flour
  • Kosher salt
  • Freshly ground black pepper

Directions

  1. When the turkey is cool enough to handle, move it to a large platter. Spoon 4 tablespoons of fat from the drippings in the roasting pan into a medium saucepan and set aside. Discard any extra fat that remains in the roasting pan.
  2. Pour the chicken broth into the roasting pan and place over medium-low heat. Stir to loosen any bits stuck to the pan; remove from heat. Whisk the flour into the fat in the saucepan, then add the contents of the roasting pan to the saucepan. Cook over medium heat, stirring frequently, until the gravy thickens and boils, 5 to 10 minutes. Season with salt and pepper to taste.
  3. TO FAKE IT...AND SAVE 15 MINUTES:
    Open two 12-oz. jars turkey gravy and heat with 2 tablespoons dry vermouth. Total time: 10 minutes.
     
By Jane Kirby,  November 2002
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Quick Tip

Free-range birds have a more robust turkey flavor and substantial texture than coop-raised ones. They tend to be moist but not exceptionally so.

Nutritional Information

  • Per Serving
  • Calories 83Calories From Fat 1%
  • Calcium  7mg
  • Carbohydrate  4g
  • Cholesterol  7mg
  • Fat  7g
  • Fiber  1g
  • Iron  0mg
  • Protein  2mg
  • Sat Fat  2g
  • Sodium  157mg
What does this mean? See Nutrition 101.

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