Classic Pan Gravy

 

Drippings from roasted turkey

3

cups liquid (turkey juices, canned chicken broth or water)

1/3

cup Gold Medal® all-purpose flour

Browning sauce, if desired

1/4

teaspoon salt

Dash pepper

• 1 After removing turkey from roasting pan, pour drippings (turkey juices and fat) into bowl or glass measuring cup, leaving brown bits in pan. Let drippings stand 5 minutes to allow fat to rise. Skim 6 tablespoons fat from top of drippings and return to pan; discard any remaining fat. Add enough broth or water to remaining drippings to measure 3 cups; reserve.
• 2 Stir flour into fat in pan, using wire whisk. Cook over low heat, stirring constantly and scraping up brown bits, until mixture is smooth and bubbly; remove from heat.
• 3 Gradually stir in reserved 3 cups drippings. Heat to boiling, stirring constantly. Boil and stir 1 minute or until gravy thickens. Stir in a few drops of browning sauce if a darker color is desired. Stir in salt and pepper.