Directions:
- In a medium saucepan, melt butter and whisk in flour.
- Cook over medium-high heat until flour is incorporated and white bubbles begin to form on the top of the roux.
- Cook the roux for 2-3 minute after the white bubbles have formed, whisking constantly.
- Gradually add the broth, whisking constantly until the gravy is thickened and comes to a boil.
- Remove from heat and season with salt and pepper.
- At this point, you can cool, cover and refrigerate the gravy base for as long as 4 days. Reheat in a medium-sized pan. When turkey is done, skim off fat and pour drippings into gravy base and bring it to serving temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.31 Kcal (424 kJ) | ||
| Calories from fat | 72.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.06g | 12% | |
|---|---|---|---|
| Cholesterol | 18.32mg | 6% | |
| Sodium | 470.19mg | 20% | |
| Potassium | 88.26mg | 2% | |
| Total Carbs | 5.59g | 2% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 0.8g | 2% | |
| Vitamin C | 6.6mg | 11% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 24.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 90.94 Kcal (381 kJ) | ||
| Calories from fat | 65.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.23g | 12% | |
|---|---|---|---|
| Cholesterol | 16.44mg | 6% | |
| Sodium | 422.07mg | 20% | |
| Potassium | 79.22mg | 2% | |
| Total Carbs | 5.02g | 2% | |
| Dietary Fiber | 0.56g | 2% | |
| Protein | 0.71g | 2% | |
| Vitamin C | 5.9mg | 11% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.3mg | 2% | |
| Calcium | 21.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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