Ingredients
Units
Scale
- 2 cups turkey broth
- 1/4 cup all-purpose flour
- salt & pepper to taste
or
- 3 cups turkey broth
- 1/3 cup all-purpose flour
- salt & pepper to taste
Instructions
- In a medium bowl, vigorously whisk the flour into 1 cup of the broth, until the mixture is smooth.
- Add the remaining broth to a skillet or pan and bring to a boil over medium heat. Add salt and pepper to taste.
- Add the broth/flour mixture to the skillet or pan and whisk constantly until the gravy has thickened.
- Pour the gravy into a gravy boat and serve.
- Refrigerate leftover gravy. Gravy will thicken once refrigerated and will thin out again as it’s reheated.
Notes
- You can also add chopped up giblets to this gravy if you prefer.
- If you prefer a thinner gravy just decrease the flour by 1 teaspoon or add 1/4 cup more of the broth.
- I don’t suggest adding more flour. As I noted, the gravy will thicken more after it’s removed from the heat.