• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
4
Nutritional Information

Per serving

Calories:
Protein:
Fat:
Carbohydrates:
Serves:
  1. When the turkey is done pour drippings into a bowl, leaving all brown particles in the pan.
  2. Let fat rise to the top and skim off. Set drippings to the side.
  3. Measure of the drippings back into roasting pan and place over low heat. Blend in 1/4 cup (50 mL) flour and cook until slightly brown and bubbly.
  4. Stir in 2 cups (500 mL) liquid (a combination of reserved drippings, vegetable and/or poultry broth, or water if additional liquid is needed) until smooth.
  5. Scrape brown particles from bottom of pan, and cook, stirring until mixture is thick.
  6. Season to taste with salt and pepper.
  7. Be sure to bring the gravy to a boil before serving. Serve hot. Refrigerate or freeze leftovers.
Note: Use turkey gravy within two days.

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