Fat-free Turkey Gravy

Sauces, Rubs, & Marinades
Fat-free Turkey Gravy
By Sandra Woodruff
May 9, 2005, 09:49

Yield: 10 servings

2 cups defatted roast turkey drippings*

pinch ground white pepper

1/4 teaspoon poultry seasoning

1 teaspoon chicken bouillon granules

1/4 cup plus 1 tablespoon unbleached flour or whole wheat pastry flour

1/2 cup nonfat or low-fat milk or evaporated low-fat milk

1. Pour the defatted turkey drippings into a 2-quart pot. Add the pepper, poultry seasoning, and bouillon granules. Bring the mixture to a boil, then reduce the heat and simmer covered for 3 minutes.

2. Combine the flour and milk in a jar with a tight-fitting lid, and shake until the flour is completely dissolved and the mixture is smooth.

3. Slowly add the milk mixture to the pot, stirring constantly with a wire whisk. Increase the heat to medium and cook, stirring frequently for a couple of minutes, until the gravy is thick and bubbly. (If using whole wheat pastry flour, you may need to add another tablespoon of flour mixed with a tablespoon of milk.) Serve hot.

Nutritional Facts (per 1/4-cup serving)

Calories: 25

Carbohydrates: 4 g

Fiber: 0.2 g

Fat: 0.1 g

Sat. Fat: 0 g

Cholesterol: 0 mg

Protein: 2.1 g

Sodium: 156 mg

Calcium: 19 mg

*Here are two ways to defat the turkey drippings:

Pour the drippings through a wire strainer (to remove any solids) into a fat separator cup and let sit for a minute or two to allow the fat to float to the top. The fat separator cup, which is sold in most grocery stores, has a spout that pours drippings from the bottom of the cup and leaves the fat (which has risen to the top) in the cup.

Let the drippings cool slightly, and pour them through a wire strainer into a heavy-duty zip-top plastic bag. Let the bag stand in a bowl for a couple of minutes to allow the fat to float to the top. Snip a small piece off one of the bottom corners of the bag. Drain the fat-free drippings into a bowl, and discard the fat, which will remain in the bag.