Turkey Gravy

Preparation info

  • Difficulty


  • Makes

    2 cups

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About


  • Remove turkey from roasting pan. Pour drippings—fat and meat juices—into pint measuring cup. Skim off fat
  • Return 3 tblsp. fat and 3 tblsp. flour to roasting pan; blend thoroughly.
  • Cook slowly, stirring over low heat to brown fat and flour slightly.
  • Add water, milk or giblet broth to meat juices to make 2 c. liquid. Add to fat and flour.
  • Cook, stirring constantly, until smooth and thickened. Simmer about 5 minutes. Season.