Turkey Gravy Recipe

Turkey Gravy Recipe

Ingredients:

Reserved pan juices from turkey roasting pan

2 tablespoons sweet rice flour OR cornstarch**

Liquid: One or a combination of the following:

1/2 water OR milk OR white wine

Salt and pepper to taste

 

Preparation:

When roasted turkey is done cooking, pour pan juices into a 2-cup measuring cup or bowl. Use a spatula to scrape flavorful pan dripping into the cup or bowl. When the fat rises to the top of the cup, skim off 1/4 cup of fat and pour in a medium skillet or saucepan. Discard any remaining fat. Mix cornstarch with 1/2 cup water or white wine. Stir until smooth and dissolved. Add remaining pan juices to fat in the skillet. Whisk dissolved cornstarch into the pan and cook over medium heat while continuing to whisk for about 5 minutes, until thickened. Add salt and pepper to taste.

Yield: About 2 cups of gravy

**Gradually sprinkle in more sweet rice flour if needed to get the amount of thickness you are looking for. If you are using cornstarch for thickening, add more by first whisking two tablespoons of cornstarch with 2 tablespoons of cold water. This is called making a “slurry” and will prevent the cornstarch from clumping when added to hot gravy. Gradually whisk in to gravy to desired thickness.