No Onion Turkey Gravy
Ingredients
- 1 ½ cup turkey drippings 360ml
- 3 tablespoons all-purpose flour
- 1 ½ cup water 360ml
- salt to taste
- black pepper to taste
Instructions
- After you bake my Turkey Pot Roast, you will be left with a lot of turkey drippings. It will be mostly vegetable juices, turkey juice, and brown bits that will make fond. Scrape up and put it into a mixing bowl, or mason jar. Add water, and stir it to combine.
- Add all-purpose flour to the turkey drippings, and then mix it until smooth. If you are using a mason jar, shake it until smooth.
- Put the turkey drippings mixture into a pot, and season with salt and pepper. Start cooking it on medium heat, gently stirring with the wooden spoon until it thickens. This should happen in about 10 minutes. Let it cool slightly, then drizzle over Turkey Pot Roast.
Notes
- Amount of turkey drippings: use as much turkey drippings as you have in the baking tray. The amount depends on how much liquid the vegetables and turkey release. Usually, when I’m making Turkey Pot Roast, I get between 1 ½ to 1 ¾ cups of turkey drippings. I always measure the amount and add the same amount of water to the turkey drippings.
- My gravy from turkey drippings is a gallbladder diet recipe because it is made from roasted skinless turkey breast and vegetables. The method of preparation and the way I collect the turkey drippings are the reasons this gravy is low-fat and suitable for a gallstone diet. When you are ready to eat, drizzle no more than 3 tablespoons of gravy on your plate.
- Instead of water, you can use allium-free broth or stock. However, I do not recommend using broth or stock if you have gallstones because it will change the amount of fat, and it might not be suitable for a gallbladder diet anymore.