This gravy is made with the paprika-laden pan juices from Spice-Rubbed Roast Turkey. The spices give the resulting gravy a smoky and rich flavor with wonderful color. My pan juices were quite salty, and I added a lot of chicken stock to balance the taste. This recipe was adapted from Martha Stewart Living.
- Yield: Makes 2 1/2 to 3 cups
- Pan juices from Spice-Rubbed Roast Turkey, in roasting pan
- 1/2 to 1 cup homemade or store-bought low-sodium chicken stock, plus more if needed
- 1/4 cup plus 2 tablespoons all-purpose flour or Wondra gravy flour
- 1 ounce (2 tablespoons) unsalted butter, optional
- Pour pan juices through a fine sieve into a glass measuring cup or gravy separator, and skim or pour off fat. Let stand for 5 minutes, then skim off fat again.
- Return pan juices to roasting pan. Set pan across 2 burners over medium heat. Bring to a simmer, and cook, scraping up browned bits with a wooden spoon, for 2 to 3 minutes.
- Whisk together 1/2 cup stock and the flour in a small bowl until smooth. Add remaining 3/4 cup stock to pan juices. Bring to a simmer. Whisk in flour mixture, and return to a simmer. Cook until mixture thickens, 4 to 5 minutes. Add more stock if gravy is too thick or too salty. Whisk in butter to finish, if desired. Serve warm.
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