Turkey Gravy

Instructions

1. 1

   Browning sauce, if desired Salt and pepper to taste Place the turkey on a carving board or warm platter, and cover with aluminum foil while preparing gravy. Pan and drippings will be hot, so be careful when handling. Pour drippings from roasting pan into a bowl, leaving the brown particles in the pan. Return 2 tablespoons of the drippings to the roasting pan. Measuring accurately is important because too little fat makes the gravy lumpy and too much fat makes the gravy greasy. Stir the flour into the drippings in the pan, using a long-handled fork or spoon. Cooking with the roasting pan on top of the burner may be unwieldy, so keep a pot holder handy to steady the pan. Cook over low heat, stirring constantly, until the mixture is smooth and bubbly. As you stir, the brown particles will be loosened from the bottom of the pan; they add more flavor to the gravy. Remove the pan from the heat. Stir in the 1 cup liquid (turkey juices, broth or water). Heat to boiling over high heat, stirring constantly. Continue boiling 1 minute, stirring constantly. Stir in a few drops of browning sauce if you want the gravy to have a richer, deeper color. Taste the gravy, and add a desired amount of salt and pepper. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. "© General Mills, Inc. 1998." "1 cup" "0:05" Protein; 3g Carbohydrate; 7mg Cholesterol; 2mg Sodium Other Carbohydrates Tip This recipe can easily be doubled or tripled if there are enough drippings. Sprinkle carefully with salt and pepper, though; they do not need to be doubled or tripled.