Rich Turkey Gravy
Rich Turkey Gravy might be just the sauce you are searching for. One serving contains 151 calories, 9g of protein, and 4g of fat. This vegetarian recipe serves 8. From preparation to the plate, this recipe takes approximately 5 hours. A mixture of flour, roasting pan, butter, and a handful of other ingredients are all it takes to make this recipe so delicious.
Instructions
Pour pan juices through a fine-mesh sieve into a 2-quart glass measure (do not clean roasting pan), then skim off fat and reserve. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into a 2-quart measure, and reserve fat left in separator.) If there is less than 1/2 cup reserved fat, add melted butter.
Add enough turkey stock to pan juices to total 8 cups liquid (2 quarts). Straddle roasting pan across 2 burners, then add 1 cup of remaining stock and deglaze pan by boiling over high heat, stirring and scraping up brown bits, about 1 minute.
Pour through fine-mesh sieve into glass measure with stock.
Whisk together reserved fat and flour in a 4-quart heavy saucepan and cook roux over moderately low heat, whisking, 5 minutes.
Add hot stock with pan juices in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Stir in any turkey juices accumulated on platter and simmer gravy 1 minute. Season with salt and pepper.
Gravy can be thickened using cornstarch instead of a roux. Discard fat from pan juices. Cool 1 cup of stock (uncovered) or bring to room temperature. Stir the 1 cup stock into 1/2 cup plus 1 tablespoon cornstarch in a bowl until cornstarch is dissolved.
Pour 8 cups stock with pan juices (see recipe, above) plus deglazed pan drippings into a 4-quart heavy saucepan and heat over high heat until hot. Stir cornstarch mixture, then add to hot stock in a stream, whisking constantly. Bring gravy to a boil, whisking constantly, then stir in any turkey juices from platter and boil gravy, whisking, 1 minute. Season with salt and pepper.