Here is how to make fat-free gravy from the stock of a Thanksgiving Roast Turkey. This gravy is smooth, and does not contain giblets. If you want giblet gravy, cook the giblets (and neck) in salted water (which will make a nice turkey broth), and cool enough to chop into pieces and to remove meat from the neck. Stir as much of the chopped giblets into your finished gravy as you like. Heat to boiling, and then serve.
Spoon off all excess fat from the top of the turkey stock. Strain the stock, in order to remove scraps left from the roasting procedure. Place the stock in a medium-sized saucepan. Mix 1/4 cup cornstarch with 1 cup cold water, and add to turkey stock. Bring to a boil over low heat, stirring constantly. Continue to boil and stir until gravy is thickened. When heating or cooking your gravy, you may find that it is too thick or too thin. To thin the gravy down, add water, a little at a time, and stir. To thicken gravy, mix some cornstarch with a small amount of cold water, place a few tablespoons of hot gravy into the cornstarch/water mixture and stir quickly. Repeat this step a couple of times, and then add the mixture to the gravy. It should thicken up without lumps. When gravy is done, taste it for salt, and add salt, if needed. The turkey stock is usually plenty salty. While hot, immediately pour into a gravy boat and serve. Yum!
1/4 cup is one serving
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (21g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.7mg||0 %|
|Potassium 0.2mg||0 %|
|Total Carbohydrate 1.2g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.2g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, meal plans and more!
What would you serve with this? Link in another recipe