Strain and pour this gravy liquid into a bowl and place it in the fridge.

Low fat turkey gravy recipe. Reserve remaining flour (about 2 tablespoons). Add stock, soy sauce, marmite (if using), herbs, and bay leaves. Prepare the turkey by removing the neck and giblets and patting the bird authoritatively.

In a saucepan over medium heat, melt the butter. And because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. Web pour the broth and pan drippings into the pot with water, salt, and herbs and bring it to a boil.

Then cook and stir 1 minute. Gradually whisk in broth and water until well mixed. Stir in soup, and season with poultry seasoning, pepper, seasoned salt, and garlic powder.

Make slurry by whisking 1 tbsp of cornstarch with 2 tbsp of cold water for each cup of drippings. Then simmer for a couple of hours and strain. Gradually add the broth mixture to the flour mixture in the saucepan while whisking to keep the roux smooth.

Web add enough chicken broth to the remaining drippings in the measuring cup to equal 2 cups of total liquid. Serve warm in a gravy boat, creamer or small tea pot. Reduce heat to low, and let simmer.

Add the brandy and sage. Web preheat the oven to 425 degrees f. Using a spatula, scrape up all of the burnt bits stuck to the pan and transfer.