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Low-Fat Brined Turkey Gravy
For some people, gravy is the most important part of the Thanksgiving dinner! Traditional recipes for gravy use all of the pan juices from the roast turkey, but in my personal opinion they are just way too greasy and heavy - not to mention unhealthy. In addition, brined turkeys tend to produce pan juices that are very strong in flavor and are quite salty. Since we cannot be without gravy, and I always brine my turkey, I needed to come up with a solution that was tasty...and preferably lower in fat and calories while I was at it. This recipe makes about 2 cups gravy. I never measure the flour while making gravy as the amount varies according to a wide variety of factors, but if you must have a measurement to start with, 2 1/2 tablespoons is a good number to work with. Make sure to get as much of the browned bits and pieces from the roasting pan as you can into the gravy as they add most of the flavor and color that characterizes a terrific gravy. Wine, madeira, port, or other flavorful liquid can be substituted for up to a quarter of the chicken stock if desired. To thicken the gravy I use an indispensable product called Wondra Quick-Mixing Flour. It is a specially formalized flour that comes in a can with a shaker top that dissolves instantly in a liquid, sauce, or gravy, without forming any lumps. It is made by General-Mills and is readily available for a very reasonable price at most grocery stores. Other brands not available in my area might be called Instant Flour or Shake & Blend Flour. In a pinch, cake flour (preferably) or even regular flour in a sugar shaker or other container with a shaker top will work.
1/3 cup pan drippings (especially browned bits and pieces)
2 cups chicken or turkey stock or broth
Wondra
Salt
Freshly ground pepper
Diced cooked giblets (optional)
Combine the drippings and stock in a small saucepan and bring to a boi. Reduce to a simmer and cook until dinner is almost ready. Shake the Wondra into the simmering broth mixture while whisking constantly, adding enough so that the gravy is slightly thickened. Cook for a minute or two, whisking constantly, and let the gravy thicken more. If you want thicker gravy, add more Wondra and cook for a minute or two more. If you have added too much flour, thin by adding a little water or other liquid (like Madeira or port) and whisk well. Add the giblets if desired to all or part of the gravy and serve hot.
Makes 6 servings.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
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