Ingredients
- 4 tablespoons turkey fat from pan drippings
- 4 tablespoons all-purpose white flour
- 1 cup pan juices from turkey
- 2 cups giblet stock聽
- 1/2 teaspoon salt
Preparation
- Heat fat from pan juices of cooked turkey in a medium saucepan.
- Stir in flour, bring to a boil and whisk for one minute.
- Gradually add pan juices, giblet stock and salt. Continue stirring until gravy boils.聽Reduce heat and simmer for 10 minutes to thicken.
Helpful hints
- Sodium is 0 mg per serving if salt omitted.
- Boil turkey giblets in water to make giblet stock.
