Turkey Pan Gravy

Turkey Pan Gravy

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From: Diabetic Living Magazine

Straining the liquid from the turkey roasting pan and skimming off the fat assures that the gravy has a lot of flavor but keeps the fat in check.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 1 medium onion, peeled and halved horizontally
  • Reduced-sodium chicken broth
  • 1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 tablespoon snipped fresh sage or 1 teaspoon dried sage, crushed
  • 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns
  • ⅓ cup all-purpose flour
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper


  • Prep

  • Ready In

  1. Lightly coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add onion halves to skillet, cut sides down. Cook for 5 to 10 minutes or until onion is charred. Remove from heat and set onion in skillet aside.
  2. Strain liquid from turkey roasting pan through a fine-mesh sieve into a 4-cup heatproof glass measure; discard solids. Skim off and discard all of the fat from the liquid. Add enough canned chicken broth to remaining liquid to measure 3 cups total liquid.
  3. Add broth mixture, rosemary, sage, thyme, bay leaf, and black peppercorns to onion halves in skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 7 minutes. Strain broth mixture, discarding solids; return broth mixture to skillet.
  4. In a small bowl, combine ½ cup reduced-sodium chicken broth, the flour, salt, and ground black pepper, whisking until smooth. Add to broth in skillet. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more.

Nutrition information

  • Serving size: ¼ cup
  • Per serving: 18 calories; 0 g fat(0 g sat); 0 g fiber; 3 g carbohydrates; 1 g protein; 11 mcg folate; 0 mg cholesterol; 0 g sugars; 41 IU vitamin A; 1 mg vitamin C; 2 mg calcium; 0 mg iron; 215 mg sodium; 8 mg potassium
  • Carbohydrate Servings: 0

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