Classic Pan Gravy

Classic Pan Gravy
Photo by Scott Phillips


  • Homemade or low-salt canned chicken broth, as needed (up to ½ cup)
  • Kosher salt and freshly ground black pepper
  • Pan drippings and juices from one roast turkey
  • 1 recipe Quick Turkey Giblet Broth
  • 6 Tbs. all-purpose flour
  • 6 sprigs fresh thyme

Heat the giblet broth. Pour off all the juices and drippings from the roasting pan into a 1-quart heatproof measuring cup. Let the fat rise to the top and then spoon 1/4 cup of the fat back into the roasting pan. Skim off and discard as much of the remaining fat as possible from the juices. Add t...

View full recipe at Fine Cooking


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