- 1/2 c turkey drippings (fat and juices from roasted turkey or if necessary add chicken broth to make 1/2 c)
- 1/2 all-purpose flour
- 3 c liquid (juices from roasted turkey or chicken broth)
- browning sauce if desired
- 1/2 tsp salt
- 1/2 tsp pepper
Pour drippings from roasting pan into bowl, leaving brown particles in pan.
Return 1/2 c drippings to roasting pan.(measure accurately because too little fat makes gravy lumpy.)
Stir in flour with wire whisk. (Measure accurately so gravy is not greasy.)
Cook over medium heat, stirring constantly, until mixture is smooth and bubbly.
Remove from heat.
Stir in liquid.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in a few drops of browning sauce.
Stir in salt and pepper.
Strain if desired.