From ; originally appeared in Real Simple. Serves 8.
Directions
- Drippings from the roasting pan
- 2 14-ounce cans chicken broth
- 1/3 cup all-purpose flour
- Kosher salt
- Freshly ground black pepper
Directions
When the turkey is cool enough to handle, move it to a large platter.
Spoon 4 tablespoons of fat from drippings in roasting pan into a medium saucepan and set aside. Discard any extra fat that remains in the roasting pan. Pour the chicken broth into the roasting pan and place over medium-low heat. Stir to loosen any bits stuck to the pan; remove from heat.
Whisk flour into fat in saucepan, then add contents of roasting pan to saucepan. Cook over medium heat, stirring frequently, until the gravy thickens and boils, 5-10 minutes. Season with salt and pepper to taste.
TO FAKE IT AND SAVE 15 MINUTES: Open two 12-ounce jars turkey gravy and heat with 2 tablespoons dry vermouth.
