Add ¼ cup reserve fat skimmed from pan juices (or 4 tablespoons of butter).

Low fat turkey gravy recipe. Add stock, soy sauce, marmite (if using), herbs, and bay leaves. Unless you roasted your turkey using apple juice, add 1 tablespoon of sugar to the liquid in the saucepan. Warm the milk in the microwave, and whisk in the flour with a fork until there are no lumps.

In a saucepan over medium heat, melt the butter. Blend the vegetables with seasoning, pouring in the stock a little at a time until the gravy is at your desired consistency. Add chops, 2 at a time, to the skillet and cook until nicely browned and no longer pink at the center, 6 minutes, turning once.

When the butter is foaming, sprinkle in the flour, whisking constantly to work out any lumps. Add the stock to the pan, then stir and scrape any turkey bits from the bottom of the roasting pan. Tie legs together with kitchen twine.

Return the gravy to a boil, and gradually stir in the milk mixture. Cook and stir over medium heat until thickened and bubbly—this cooks away the raw flour flavor. How to make the best turkey gravy yield:

Dredge chops in flour to coat. 4 cups (32 fluid ounces) unsalted turkey stock, divided; Then mince the giblets (except the liver) and stir into the finished gravy if desired.

The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs. Gradually add the broth mixture to the flour mixture in the saucepan while whisking to keep the roux smooth. Gradually whisk in broth and water until well mixed.