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
- 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.
- 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.
- 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.