Pan Gravy

Ingredients:

Drippings from roasted turkey

3

cups liquid (turkey juices, canned chicken broth or water)

1/3

cup Gold Medal® all-purpose flour

Browning sauce, if desired

1/4

teaspoon salt

Dash pepper

1. 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.
2. 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.
3. 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.
Makes 12 servings (1/4 cup each)