When turkey is done, remove rack for pan, pour pan drippings into a 4-cup measure or a medium bowl (set pan aside).
Let stand a few seconds until fat separates from meat juice.
Skim 1.2 cup fat from drippings into two-quart sauce pan, skim off and discard any remaining fat.
Add water to roasting pan, stir until brown bits are loosened, add meat juice in cup to make 4 cups (add water if needed).
Into fat in saucepan, over medium heat, stir 1/2 cup flour until blended, gradually stir in meat juice mixture and 1 teaspoon salt.
Cook, stirring constantly until mixture is thickened.
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|Serving Size: 1 Serving (54g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 332 (93%)|
|Amt Per Serving||% DV|
|Total Fat 36.9g||49 %|
|Saturated Fat 16.7g||84 %|
|Monounsaturated Fat 15.6g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 37.7mg||12 %|
|Sodium 204.1mg||7 %|
|Potassium 13.1mg||0 %|
|Total Carbohydrate 5.1g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 4.8g|
|Protein 0.7g||1 %|
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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: 356
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