Turkey Gravy Recipe

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Servings: 8 people 3 Tbsp all-purpose flour, or use Gluten-Free 1:1 flour 3 Tbsp fat drippings from roasted turkey 2 cups turkey drippings, skimmed of fat (add water or broth if needed to make 2 cups) 1/4 cup milk, stock, or water, or added to desired consistency salt and pepper to taste

Ingredients

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Once your Thanksgiving turkey has been transferred from the roasting pan and is resting, make your turkey gravy. Strain all drippings from the turkey pan through a fine mesh sieve into a large measuring cup.

INSTRUCTIONS

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Discard anything you catch in the sieve. Let drippings in the measuring cup rest for a minute, the fat will float to the top and the broth will sink to the bottom. Skim off 3 Tbsp of fat and transfer into a medium saucepan (add butter if you don't have 3 Tbsp).

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Skim off and discard excess fat left in the measuring cup. You should have about 2 cups of drippings left in the measuring cup after the fat is removed. Add more water or broth if needed to make 2 cups. Set the saucepan over medium heat. 

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Once the oil is starting to sizzle, whisk in 3 Tbsp flour and stir until well combined. Continue whisking until the mixture is starting to turn a light golden brown, about 2 minutes. Gradually pour the remaining broth from drippings into your saucepan, whisking constantly. Bring to a light boil while continuing to whisk.

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Add 1/4 cup milk, stock, or water to your desired consistency and taste, and simmer for 5 min. Season with salt and pepper to taste if needed. Remove from heat, cover with a lid, and keep warm until ready to serve, then transfer gravy to a gravy boat to serve. It will thicken slightly as it cools.

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