#2965 - Turkey Gravy

(by Shirley McNevich)

1 quart turkey broth
1 tsp. salt
3 heaping TBSP flour
6oz. water

After cooking your turkey, save the broth from the bottom of the pan. In a jark add the water, add the flour and screw the lid on the jar--shake well until mixed. In a saucepan over medium heat add the turkey broth and salt--stir and bring to a boil. Once boiling, slowly start adding the flour/water mixture while quickly stirring--only add enough of the flour/water mixture until the gravy is the thickness that you like. By using flour rather than cornstarch, when you heat the gravy for making leftovers, the gravy won't be lumpy. If you heat up the gravy the next day, add a little more turkey broth and stir well.