In this video, Betty demonstrates how to make fat-free gravy from the stock of her Thanksgiving Roast Turkey. This gravy is smooth, and does not contain giblets.
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Hi I’m Betty, welcome to Betty’s Kitchen. Today I’m going to make gravy to go with your thanksgiving turkey. So here’s the turkey that we just got out of the oven and we let it sit actually for 15 to 20 minutes and it has been moved to this tray when it was able to hold together enough to get it from the roasting pan and what we have left in the roasting pan is pretty hot. There’s a lot of nice lovely juice from the turkey. I don’t just go right from this point and make the gravy. I strain that juice with an instrument sort of like a measuring cup but has a spout to let you see how much fat is coming out and you can get rid of that fat. So I’m just going to pour this over the edges and it will filter out impurities at the top like little pieces of turkey and little pieces of fat. So I’m just going to pour it, part of the way up, this can be a little bit messy but what you want to do is look at it and see if there’s any fat here or gathering at the top. Any fat will pour off into just a pan or something that’s fat right there that we don’t need. Then we can go to our pot where we’re going to make our gravy and this is fatless juice from the turkey. Anyway, pour down to the point where we can see the fat which I can see and I want to pour the rest of that into this discardable pan. Then just repeat the process until I have all of that nice juice that is fat free. So what I have here is my fat free gravy base that came from the juices from the turkey. This is my strainer that I have finished using and this has a lot of fat in it that came from the turkey. It’s not totally fat because I was very conservative about pouring it off, I gave-I poured off even more than just the fat because I wanted to make sure this was fat free so this is what I have to work with and I think I’m going to use one cup of water and one quarter cup of cornstarch. This is cornstarch and this is one quarter cup. You need to have cold water. And you need to stir these together before you stir them into anything hot. That’s cooled down a little bit because I’ve been pouring it back and forth but it still has some heat to it so when I pour this in, I will stir it very quickly and get it dispersed. So here we go, pour this in and then just stir. So that’s going to be the beginning of our gravy and it should not need any salt because all that salt from the roasting is going to be fine. We may need to come back and thicken it if I have misjudged. But I don’t think so, more than likely what we’ll have to do is thin it a bit. If I need extra cornstarch, if it’s too thin, I’ve got some sitting right there that I would mix with water and add in very carefully so that it doesn’t lump but I think this is going to be a good start to our gravy, give me a chance to stir a little bit and I’ll tell you if I have to add some water. I’ve been boiling and stirring my fat free gravy for about five minutes and it appears to be ready. You do want to boil it for a little while to get the cornstarch done. It can have a raw taste. If you just bring it to a boil and take it up, it will thicken nicely and when it has boiled that five minutes, you can turn off the heat and then bring it over to a dish that you might have waiting for it. I have a nice gravy boat here, I’m just going to pour it in and there’s our nice lovely gravy to go with our turkey dinner. I had a little more than I needed for that bowl but that will just go back to the stove on the backburner and I can heat it up if I need more later.

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