- 1/2 cup
- pan drippings, fat skimmed and discarded
- 125 mL
- 3 cups
- reduced sodium chicken broth
- 750 mL
- 3 tbsp
- 3 tbsp (45 mL) all-purpose flour
- 45 mL
- Step 1
- Heat drippings in roasting pan on medium heat. Meanwhile, in bowl or cup, whisk 1/2 cup (125 mL) chicken broth with flour until smooth, then whisk in remaining chicken broth until blended. Gradually stir broth mixture into drippings, scraping bottom of pan to incorporate into sauce. Bring to a simmer for 12 to 15 min., or until thickened and no raw flour taste remains. Serve gravy with turkey.
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