Directions:
- To make it...
- When the turkey is cool enough to handle, move it to a large platter. Spoon 4 tablespoons of fat from the drippings in the roasting pan into a medium saucepan and set aside. Discard any extra fat that remains in the roasting pan. Pour the chicken broth into the roasting pan and place over medium-low heat. Stir to loosen any bits stuck to the pan; remove from heat. Whisk the flour into the fat in the saucepan, then add the contents of the roasting pan to the saucepan. Cook over medium heat, stirring frequently, until the gravy thickens and boils, 5 to 10 minutes. Season with salt and pepper to taste.
- To fake it...and save 15 minutes
- Open two 12-ounce jars turkey gravy and heat with 2 tablespoons dry vermouth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 202.34 Kcal (847 kJ) | ||
| Calories from fat | 71.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.99g | 12% | |
|---|---|---|---|
| Cholesterol | 49.61mg | 17% | |
| Sodium | 478.37mg | 20% | |
| Potassium | 157.33mg | 3% | |
| Total Carbs | 4.91g | 2% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 25.32g | 51% | |
| Iron | 1mg | 6% | |
| Calcium | 14.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 193.84 Kcal (812 kJ) | ||
| Calories from fat | 68.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.65g | 12% | |
|---|---|---|---|
| Cholesterol | 47.53mg | 17% | |
| Sodium | 458.29mg | 20% | |
| Potassium | 150.73mg | 3% | |
| Total Carbs | 4.7g | 2% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 24.26g | 51% | |
| Iron | 1mg | 6% | |
| Calcium | 14mg | 1% | |
* 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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