Roasted Turkey and Pan Gravy Recipe - Allrecipes.com
Roasted Turkey and Pan Gravy Recipe
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Roasted Turkey
See how to make juicy roasted turkey with a savory gravy. See more
  • READY IN 10 mins

Roasted Turkey and Pan Gravy

Recipe by  

"One of the benefits of using Swanson® stock for gravy is the rich stock flavor combines with the drippings in the pan to make a great-tasting mashed potato topper."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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Directions

  1. Remove the turkey from the roasting pan. Pour off any fat.
  2. Stir the stock and flour in the roasting pan. Cook and stir over medium heat until the mixture boils and thickens. Serve with the turkey.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 5 mins
  • READY IN 10 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 08, 2008

The only way to go! If your family needs browned skin, simply put a piece of foil (large enough to cover entire pot) then put the lid on. The reflective properties of the foil will brown your skin!

 
Most Helpful Critical Review
Nov 25, 2008

I would advise turkey novices to do a bit of reading and asking questions about gravy making. The directions here could lead to disaster if a new cook got "rid of the fat" - Does that mean dumping all the drippings? How do I tell which is fat? How do I separate it? Can you imagine what will happen if the stock and flour are stirred in the pan without any direction to cook the flour and gradually add the liquid and constantly whisking. Most of us who enjoy our holiday meals consider the gravy to be one of the stars of the show. It's a shame that due to poor and thoughtless directions from Campbells Kitchen the gravy is a flop.

 
Nov 25, 2008

This recpe is not for the "roasted turkey" it is only for the gravy. A lot of details have been left out though and done as directed you're going to end up with a disaster. You need to whisk together a cup of room temperature (or cool) liquid/broth with the flour before adding it to the drippings in the pan or else you are going to end up with lumpy lumpy lumpy, did I say LUMPY? gravy. And then continue to stir/whisk constantly while it is cooking over medium-hi heat til it starts to boil, then reduce heat to med-low and simmer til thickened. As written this is a recipe for disaster! I hope this helps.

 
Nov 25, 2008

This is the way my grandmother made it, adding seasonings to her taste. Fast, simple and delicious homemade flavor.

 
Nov 02, 2009

A little salty. I might use sodium free stock next time. Overall a very good and easy gravy! I will repeat what others have said....add flour gradually!!

 
Nov 27, 2008

This was so ood. I wil definitely be doing it again next year. As I poured it into my gravy pourer, I wondered if it was thick enough, but it seemed to thicken up a little bit on it's own. Yummy!!

 
Mar 30, 2009

Best Turkey Gravy recipe I ever made. Delicious!!

 
Dec 05, 2008

This turned out great. Everybody loved it. The gravy was great. I will make this every year from now on.

 

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Nutrition

  • Calories
  • 691 kcal
  • 35%
  • Carbohydrates
  • 3.3 g
  • 1%
  • Cholesterol
  • 264 mg
  • 88%
  • Fat
  • 31.4 g
  • 48%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 92.2 g
  • 184%
  • Sodium
  • 368 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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