Classic Pan Gravy

After removing turkey from roasting pan, pour drippings (turkey juices and fat) into bowl or glass measuring cup, leaving brown bits in pan. Let drippings stand 5 minutes to allow fat to rise. Skim 6 tablespoons fat from top of drippings and return to pan; discard any remaining fat. Add enough broth or water to remaining drippings to measure 3 cups; reserve.

Stir flour into fat in pan, using wire whisk. Cook over low heat, stirring constantly and scraping up brown bits, until mixture is smooth and bubbly; remove from heat.

Gradually stir in reserved 3 cups drippings. Heat to boiling, stirring constantly. Boil and stir 1 minute or until gravy thickens. Stir in a few drops of browning sauce if a darker color is desired. Stir in salt and pepper.

Substitute quick-mixing flour for the all-purpose flour.

Substitute baking mix for the all-purpose flour.

White wine, dry sherry or Madeira wine adds a wonderful flavor to gravy. Replace half of liquid with your choice of wine.

The trick to smooth, creamy gravy is to use a wire whisk when adding the flour to the drippings, beating rapidly until smooth.

For added flavor, use vegetable cooking water, tomato juice or vegetable juice as part of the liquid.

High Altitude (3500-6500 ft)

High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

Calories 80 (Calories from Fat 60),