Sauce - Pan Turkey Gravy

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  • 2 cups turkey broth including fat
  • 1/3 cup all purpose flour
  • 3 Tablespoons melted butter
  • chopped cooked giblets (optional)
Save 2 cups pan juices from roasted turkey. (If there is not 2 cups, use chicken stock for remaining amount). In heavy saucepan, melt butter and mix in flour. Cook over medium heat for 2 minutes whisking constantly. Stir in pan juices and giblets. Let gravy simmer for 3 minutes, stirring occasionally.

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