In this video, Betty demonstrates how to make fat-free cream style gravy from the stock of her Christmas Roast Turkey Breast. This gravy is smooth and creamy, but is guilt-free, if you are watching calories.
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Hi I’m Betty. Welcome to Betty’s Kitchen. Today, we’re making fat free cream style gravy to go with our turkey which is right here, just finished just got carved and it came out of this pan because I had used this pan to brown it off and the juices are all in the bottom here and to make this fat free, I’m going to need a strainer like this which also separates the grease from the actual turkey juice. So I’m going to just pour this in, just pour it over the edge there and watch as it fills. You don’t want to do this over full. And I’ll have to take a second step on this which I’ll do in a minute but I want you to see that there is about that much grease in the spout and there is grease from here up, a lot of people just start making their gravy with that in it. I don’t believe in doing that so the grease goes out the spout and then I can go over to my saucepan, I’m going to make my gravy and all of this is just turkey broth. It’s not fatty but I stopped short of getting that layer of fat that was at the top. It always goes to the top and so you can count on it being there. So here we have our fat free turkey broth and I said I’m going to make this cream style so that means that it’s going to be skim milk for me. I always keep skim milk in my refrigerator and nothing else unless there is a very special need and I usually make my gravy with water and cornstarch. But this time, we’re going to use milk and we’re going to use flour as the thickener so I’m going to put the flour in the milk and stir that together before I put that into the broth and you know I think I could use a smaller spoon than this so I’ll just go up here and grab a spoon. Stir this up a little bit. If you don’t stir it up, then you’re asking for lumps and you may be able to stir them out but maybe not, I’m sure when we put this in, there will be a few lumps but we will stir this continuously as it’s being heated right at the beginning and we’re going to stir occasionally so get your milk, one cup of milk and your flour, two tablespoons of flour, mixed together and then you may pour them into your broth. So now, this spoon which has all flour on it, I think I’ll just scrape that off, I’m going to take this spoon which is a better spoon for stirring at the stove. And you’ll see there are a few lumps but those will cook out. What I have over here at the stove is some water, I’ve got two cups here. That’s for thinning it down as it needs it. We’ll just start this and we’ll see how it goes. I’m going to turn it on and I’ll keep you up to date or I’ll come back and tell you what I’ve done if I had to add water but I do want to stir this as it heats. And as it heats, those lumps will be stirred away and we’ll have some nice creamy gravy but it will be fat free. Here is my cream style gravy that goes with the turkey and you can see it’s very thin. That’s thinner than I would like for it to be and I didn’t use any of the water to thin it down because obviously I didn’t need to. So I want to show you how to thicken up gravy. I have started out with two tablespoons of flour and one cup of milk and added it to the amount of fat free broth that I had from the eight pound turkey and I was just estimating that would be about right. But you always have to go with an estimate and then go from there. Like I said, I might have to thin it down. Actually I have to thicken it up which is harder. I’m going to show you how to do it. Take what I have here are a couple of teaspoonfuls of flour. I think that’s probably what it would need and then pour some water in there just enough to blend those together. It doesn’t really matter, you don’t want to pour a whole lot because you’re not trying to get it thinner. Mix this around and don’t just pour this directly into your gravy. You’ll just make a big biscuit or a big dumpling in there. It will clot and it will lump and it will not be good at all. So what you’re going to

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