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Lisa King's Turkey Gravy

Lisa King's Turkey Gravy 28.000

Joe Appel for The Washington Post

Nov 20, 2013

This recipe is built for a crowd, and this way of making gravy is more about arm strength than exact measuring. Shake the slurry of milk and flour until it's completely smooth, and the result will be lump-free. Because the cooking juices contained salt, we found in testing that no added salt was needed to finish the gravy.

Leftover gravy makes a nice base for turkey potpie, so don't worry about making more than you need for the Thanksgiving table.

You'll need a 1-quart jar; if you cut the recipe in half, use a 1-pint jar.

Make Ahead: If you're using chicken broth or cooking juices from poultry cooked ahead of time, the gravy can be assembled, cooled and refrigerated up to 3 days in advance.


Servings:
28

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 28 servings; makes 7 cups

Ingredients
  • 1 3/4 cups whole or low-fat milk
  • 1 cup flour, or as needed
  • 4 cups cooking juices from Lisa King's Thanksgiving Turkey, skimmed of as much fat as possible (see related recipe; may substitute homemade or low-sodium chicken broth)
  • 1 teaspoon freshly ground black pepper, or more as needed
  • Kosher salt (optional)

Related Recipes

Directions

Combine the milk and flour in the jar; this should be enough to fill it two-thirds full. Seal tightly, then shake vigorously for several minutes to form a lump-free slurry, making sure the flour is completely incorporated. Open the jar and check the consistency; if it's not like a thin milkshake, add a few of tablespoons of flour, then seal and shake until smooth.

Bring the turkey cooking juices to a boil in a deep saucepan over medium-high heat. Gradually stir in the slurry to form a gravy that's the consistency of crepe batter; cook for about 3 minutes, stirring. Reduce the heat to medium-low; taste, and season with the pepper.

Cover and keep warm until ready to serve. Just before serving, taste the gravy and add salt, if desired.


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Recipe Source

From Lisa King of Freedom Farms in Butler, Pa.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

Avg. Rating (6)

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Nutritional Facts

Calories per 1/4-cup serving (using low-fat milk and low-sodium chicken broth): 30


% Daily Values*

Total Fat: 1g 2%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 20mg 1%

Total Carbohydrates: 5g 2%

Dietary Fiber: 0g 0%

Sugar: 0g

Protein: 2g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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