Ingredients

• 4 tablespoons turkey fat from pan drippings
• 4 tablespoons all-purpose white flour
• 1 cup pan juices from turkey
• 2 cups giblet stock 
• 1/2 teaspoon salt

Preparation

1. Heat fat from pan juices of cooked turkey in a medium saucepan.
2. Stir in flour, bring to a boil and whisk for one minute.
3. Gradually add pan juices, giblet stock and salt. Continue stirring until gravy boils. Reduce heat and simmer for 10 minutes to thicken.

Helpful hints

• Sodium is 0 mg per serving if salt omitted.
• Boil turkey giblets in water to make giblet stock.