- 4 cups or turkey or chicken broth or combination of broth and water
- 1 cooked turkey
- 1/2 cup of stock or white wine
- 1/4 cup of fat
- 1/4 cup of all-purpose flour
- Heat 4 cups of turkey broth, chicken broth or a combination of broth and water–in a saucepan until it’s hot but not boiling.
- Transfer the cooked turkey from the roasting pan and set it on a cutting board to rest before carving. Transfer the liquid in the pan to a fat separator so that the fat can separate from the water-based liquids.
- Place the roasting pan over two burners on the stove over medium heat. Deglaze the pan by addinig 1/2 cup of stock or white wine. Stir constantly and scrape the bottomof the pan to loosen browned bits. Pour off the liquid from the roasting pan into the saucepan of hot broth.
- Add the drippings to the stock and then add the 1/4 cup of fat to the roasting pan and heat over medium heat.
- Whisk in 1/4 cup of all-purpose flour.
- Cook gently, stirring constantly, until the flour loses its “raw” smell and the mixture becomes golden in color.
- Whisk in the hot turkey broth and pan drippings and simmer over medium heat, stirring frequently, for 5 minutes or until thickened.
- Season to taste with salt and pepper.
- Transfer to a warmed gravy boat.