After you've roasted the turkey, transfer it to a cutting board and cover with foil to let it rest before carving. Pour juices from the roasting pan into a gravy separator or a large measuring cup and let them stand a for few minutes, until the fat rises to the top.
Spoon 2 tablespoons of fat back into the roasting pan over medium-low heat, or melt 2 tablespoons of butter in the roasting pan. Discard remaining fat and reserve the rest of the juices in a large measuring cup. Stir flour into the fat or butter in the roasting pan to make a thick paste (roux) and cook for 1 to 2 minutes, stirring constantly.
Add enough chicken broth to the juices in the measuring cup to equal 2 cups of liquid. Gradually whisk the broth/pan juices mixture into the roux and continue whisking until all lumps have dissolved. Bring gravy to a simmer and cook for 10 minutes. Stir with a wooden spoon, scraping up all the browned bits from the pan into the gravy. Thin gravy if necessary with additional broth. Season to taste with salt and pepper.
Now sit back, relax and prepare for compliments!
- Add a splash of Marsala or Madeira wine, or some dry sherry for an extra hit of flavor, or toss in 1 to 2 tablespoons of chopped fresh herbs such as rosemary, thyme and parsley.
- This recipe may easily be doubled.
For a gluten-free gravy, just substitute rice flour for the wheat flour in the recipe.
- Even though Kitchen Accomplice is 44 percent lower in sodium than regular chicken broth, it’s important to go easy when adding extra salt. Taste and season to your preference.