Turkey Pan Gravy

Yield: 2 cups (approx. 8-10 servings)

  1. Pour into a large measuring cup (the kind that separates the fat)

pan drippings from roast poultry (including scraped brown bits)

  1. Pour the juice part of the drippings into a 2-cup measuring cup.
  2. Add enough of the following to the juice to make 2 cups of liquid:

chicken broth or water

  1. Pour 1/4 cup of the fat into a medium saucepan.
  2. Stir in:

1/4
c
all-purpose flour

  1. Add the liquid mixture to the saucepan.
  2. Cook and stir over medium heat until thickened and bubbly.
  3. Add:

salt and pepper to taste

  1. Cook and stir for one more minute.

 

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