A flavourful, rich gravy made from your roasted turkey drippings.
fat from turkey drippings
1/4 cup (50 mL) flour
2 cups (500 mL) liquid (reserved juices plus broth, milk or water)
salt and pepper to taste
Once you have removed your turkey from the oven, pour the drippings from the pan into a bowl, leaving all brown particles in the pan. Let the fat rise to the top and skim it off. Set the juices aside. Measure 1/4 cup (50 mL) fat back into the roasting pan and place over low heat. Blend in flour and cook until slightly brown and bubbly. Stir in liquid (reserved juices plus broth, milk or water) until smooth. Scrape brown particles from bottom of pan and cook, stirring until mixture is thick. Season to taste with salt and pepper.
Serve hot, refrigerate or freeze leftovers.
Chef’s note: Use turkey within four days. Be sure to bring the gravy to a boil before serving.