Perfect Gravy

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prep time

10 min

total time

25 min

makes

2 cups or 16 servings, 2 Tbsp. (30 mL) each

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video by: kraft

recipe by: kraft

What You Need

Drippings from cooked turkey

25%-less-sodium chicken broth

1/4 cup flour

Black pepper

Make It

POUR drippings (juice and fat) from roasting pan into heatproof fat separator or measuring cup. Let stand until fat rises to top. Remove 1/4 cup of the fat; return to roasting pan. Discard remaining fat.

POUR drippings into 2- or 4-cup measuring cup. Add enough broth to measure 2 cups. Gradually add flour, stirring constantly with whisk until well blended.

RETURN drippings mixture to roasting pan placed over 2 burners. Bring to boil; simmer on medium-low heat 5 to 10 min. or until slightly thickened, stirring frequently. Stir in pepper to taste.

kraft kitchens tips

Substitute

Substitute water for the broth.

Cooking Know-How

Stir gravy with a whisk or wooden spoon. If using a roasting pan to make gravy, a flat whisk or a flat edge wooden spatula allows you to reach the corners of the roasting pan easier.

Special Extra

Stir in 1 to 2 tsp. Maxwell House Instant Coffee Original Roast along with the pepper to enhance the flavour and colour of the gravy.

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rating

My only concern with this recipe is, you don't cook your flour in this recipe. If you do not let your gravy cook for about 15 minutes, you will have a raw flour taste.
posted by a cook | on 12/19/2012

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I've used this recipe for several years with rave reviews. It never fails!
posted by a cook | on 12/25/2010

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I would use corn starch or rice flour instead of wheat flour. A few drops of liquid seasoning works better than instant coffee.
posted by sandramarlene | on 10/8/2010

rating

I always use water saved from boiling the potatoes (for mashed potatoes). Always gets raves from the crowd.
posted by a cook | on 9/21/2010

rating

thought this gravy was very bland - would recommend easy on the flour but add vegetable water to gravy.
posted by thecampbells | on 11/21/2007

rating

I have used this recepie for many years and it always workes and tasts the best
posted by margit-b | on 9/28/2007

rating

It works so well with cool water instead of boiling water.No lumps at all.No leftovers either.THANKS A MILLION
posted by bunkerwin | on 12/18/2006

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I do exactly what your recipe says. However my step #4 is combine cold water with the flour and shake vigorously in a covered container. Then use this mixture to thicken and produce lump free gravy.
posted by rwg | on 10/11/2006

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I am so happy. I can finally make gravy, every other time my gravy turned out lumpy. I have made this twice now and it turned out perfectly both times. It is so easy. Even my husband loved it. I did add some coffee to it the second time just to darken it a bit. It was so tasty.
posted by darlene | on 1/5/2005