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1-2-3 Gravy

November 2009
1-2-3 Gravy

by 7 people

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An 18-pound roast turkey will yield about 4 cups of pan drippings after the fat has been skimmed and discarded—plenty for this recipe.

Makes: 6 servings

Prep: 10 mins

Cook: 15 mins

  • Reserved roast turkey pan drippings, fat skimmed and discarded
  • 2 - 6 cups chicken broth
  • 1/2 cup flour
  • Salt and pepper
  1. In a large measuring cup, combine the pan drippings with enough chicken broth to yield 6 cups of liquid. Place the flour in a medium bowl and whisk in 2 cups broth mixture.
  2. Heat the roasting pan over medium heat. Pour in 2 cups broth mixture, scraping up the browned bits. Whisk in the flour-broth mixture and bring to a boil, whisking constantly.
  3. Whisk in the remaining 2 cups broth mixture and cook, whisking, until boiling and thickened, 7 to 8 minutes. Season with salt and pepper. Makes 6 cups.