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Prep 20min
Total20min
Servings12
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Ingredients
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
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Steps
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.
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Substitute Gold Medal Wondra® quick-mixing flour for the all-purpose flour.
Substitute Bisquick mix for the all-purpose flour.
White wine, dry sherry or Madeira wine adds a wonderful flavor to gravy. Replace half of liquid with your choice of wine.
The trick to smooth, creamy gravy is to use a wire whisk when adding the flour to the drippings, beating rapidly until smooth.
For added flavor, use vegetable cooking water, tomato juice or vegetable juice as part of the liquid.
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