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For the gravy, think about the 2:2:1 ratio for medium white sauce (two tablespoons flour: two tablespoons butter: 1 cup milk). The white sauce ratio is too thick for turkey gravy, so decrease the ratio to 1 1/2 or 1 tablespoons each of fat and flour to 1 cup of broth. You're swapping the butter for turkey drippings and the milk for turkey broth.
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Melt butter in a medium saucepan over medium heat. Whisk in flour and thyme until lightly browned, about 1 minute. Gradually whisk in reserved pan drippings. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 5-10 minutes. Stir in parsley; season with salt and pepper, to taste.
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Stir in flour. (Measure accurately so gravy is not greasy.) 2. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salt and pepper.
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Skim off the fat with a spoon. Pour the remaining liquid through a wire strainer into a medium-sized saucepan. This will remove any turkey bits or fat and make a smooth, creamy gravy. If a gravy packet was included with the turkey, add it to the saucepan (if you want a gluten free gravy, don't add the packet).
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Instructions. Add the turkey broth to a 3-quart saucepan. Whisk the cornstarch into one cup of the milk and add both cups of milk to the saucepan. Stir the mixture over medium heat until it slightly thickens. This takes a few minutes. Add salt & pepper to taste and serve. Refrigerate leftovers.
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Step by step instructions. After removing the turkey from the roasting pan, use a wooden spoon or spatula to scrape up the browned bits stuck to the bottom of the pan. If the pan is dry, add 2-3 cups of liquid (water or turkey broth) to help loosen. Strain the drippings and transfer them to a fat separator.
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Make a cornstarch slurry with 2 parts cold water and 1 part cornstarch. Note the water must be cold. Mix it until it is smooth. Slowly pour a little of the cornstarch slurry into the pan with the drippings, whisking while pouring. Add a little more of the slurry if the gravy is too thin.
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Steps. After removing turkey from roasting pan, leave drippings (turkey juices and fat) in roasting pan or add to 10-inch skillet. Stir heated milk into drippings. Mix flour and cold milk in small bowl until smooth. Stir flour mixture into hot milk mixture. Cook over medium heat, stirring constantly and scraping up brown bits in pan, until.
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Instructions. Bring broth to a simmer over medium-high heat. 2 cups turkey or chicken broth. Stir in turkey and egg and reduce temperature to low. 1 diced hard-boiled egg, 1/2 cup shredded turkey breast. In a small cup, mix together water and flour with a fork until there are no lumps.
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Use a wooden spoon or gravy ladle to skim off enough of the residual fat to measure 1/2 cup. Supplement with melted butter if needed. Heat fat in a large saucepan over medium heat. Roux: Whisking constantly, sprinkle flour over hot fat, cooking mixture for about 5 minutes.
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Step 3: Make the gravy. In a small saucepan, mix the flour with the reserved fat from the turkey drippings, stirring until smooth. Gradually stir in the drippings mixture and bring to a boil. Cook, stirring, until thickened, about two minutes. Season with salt and white pepper to taste.
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Bring to a light boil while continuing to whisk. Add 1/4 cup milk, stock, or water to your desired consistency and taste, and simmer for 5 min. Season with salt and pepper to taste if needed. Remove from heat, cover with a lid, and keep warm until ready to serve, then transfer gravy to a gravy boat to serve.
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Mix flour with cold milk in a jar with a lid and shake to remove lumps. Add a little bit of the pan drippings to jar and mix. Pour milk/flour mixture into the roasting pan with drippings. Add broth. Cook and stir over medium heat until thickened and bubbly. Turkey gravy is usually not very thick. If you want the gravy thicker, add more flour.
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Slowly add 1/2 cup all-purpose flour, constantly whisking to combine. After a few minutes, the flour will be well incorporated into the butter. Slowly begin to pour in drippings and/or chicken broth into the pan, constantly whisking. Allow the gravy to cook for several minutes so that it can thicken up.
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Measure out the listed amounts in the recipe for both fat and broth. Make a roux: Whisk 1/4 cup of fat and 1/4 cup flour in a saucepan over medium heat. Cook while stirring constantly for 2-3 minutes, or until the mixture starts to brown. Make the gravy: Slowly pour in the broth, whisking constantly as you pour.
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Measure out 1/4 cup of the fat from the top, using a spoon to skim it off, supplementing with butter if needed. Measure out 2 cups of the liquid from the bottom of the drippings, supplementing with chicken or turkey stock if needed. Heat the fat in a large skillet over medium-high heat.