You don’t have to have 4 cups of pan drippings to make this gravy just mix chicken broth with drippings to make the 4 cups or it may be made with only chicken broth, take a look at note on the bottom of the recipe, this may be made slightly ahead and kept uncovered on top of the stove until ready to serve just heat over low heat and whisk before using, and any leftovers freeze very well and amounts may be reduced to half or doubled

This recipe with reviews may also be found HERE

• 1/2 cup butter (can use hard margarine)
• 1/2 cup plus 3 tablespoons all-purpose flour
• 1/2 teaspoon fresh ground black pepper (the more the better!)
• 4 cups pan drippings (or see options below the recipe)

Instructions:—————————————————–

1. Drain the pan drippings for the roasted turkey through a fine strainer.
2. Allow to sit for about 5 minutes then spoon off any fat from the top.
   
3. Add in chicken broth or water to make 4 cups if necessary.
4. In a medium saucepan melt butter or margarine.
   
5. Add in 1/2 cup flour plus 3 tablespoons and black pepper; whisk for 1 minute.
   
6. Slowly add in the 4 cups turkey broth/drippings; whisk constantly over medium-low heat until bubbly and thickened (about 3 minutes).
7. OPTIONS; to make this gravy using all chicken broth prepare as directed using 4 cups low sodium chicken broth and 1 tablespoon chicken bouillon powder OR or you may add in low sodium chicken broth omitting bouillon powder to pan drippings to make up 4 cups.