Turkey Gravy

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
2 cups
Level:
Easy

Ingredients
  • 2 cups pan juices from the turkey roasting pan
  • 4 tablespoons fat skimmed from the pan juices
  • 4 tablespoons all-purpose flour
  • 1/4 cup shredded white meat from your roast turkey
  • 2 large eggs, hardboiled, peeled and chopped fine
  • Salt
Directions

Pour the pan juices from your turkey roasting pan into a measuring cup. Skim and reserve the fat; you'll need 4 tablespoons total. If the remaining turkey juice comes to less than 2 cups, top off with chicken stock.

Mix the flour with the skimmed fat in a medium saucepan. Cook over medium heat until the roux is lightly browned, about 3 minutes. Slowly whisk the pan juices into the roux and cook until the gravy thickens. Stir in the shredded turkey meat and chopped eggs. Add salt to taste.


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    This recipe is featured in:

    Thanksgiving Entertaining