Roasted Turkey and Pan Gravy

10 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    5 m
  • Ready In

    10 m
Recipe by  Campbell's Kitchen

“One of the benefits of using Swanson® stock for gravy is the rich stock flavor combines with the drippings in the pan to make a great-tasting mashed potato topper.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. Remove the turkey from the roasting pan. Pour off any fat.
  2. Stir the stock and flour in the roasting pan. Cook and stir over medium heat until the mixture boils and thickens. Serve with the turkey.

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Reviews (10)

Rate This Recipe
cynjne
51

cynjne

I would advise turkey novices to do a bit of reading and asking questions about gravy making. The directions here could lead to disaster if a new cook got "rid of the fat" - Does that mean dumping all the drippings? How do I tell which is fat? How do I separate it? Can you imagine what will happen if the stock and flour are stirred in the pan without any direction to cook the flour and gradually add the liquid and constantly whisking. Most of us who enjoy our holiday meals consider the gravy to be one of the stars of the show. It's a shame that due to poor and thoughtless directions from Campbells Kitchen the gravy is a flop.

~TxCin~ILove2Ck
43

~TxCin~ILove2Ck

This recpe is not for the "roasted turkey" it is only for the gravy. A lot of details have been left out though and done as directed you're going to end up with a disaster. You need to whisk together a cup of room temperature (or cool) liquid/broth with the flour before adding it to the drippings in the pan or else you are going to end up with lumpy lumpy lumpy, did I say LUMPY? gravy. And then continue to stir/whisk constantly while it is cooking over medium-hi heat til it starts to boil, then reduce heat to med-low and simmer til thickened. As written this is a recipe for disaster! I hope this helps.

Molly
35

Molly

The only way to go! If your family needs browned skin, simply put a piece of foil (large enough to cover entire pot) then put the lid on. The reflective properties of the foil will brown your skin!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 691 cal
  • 35%
  • Fat
  • 31.4 g
  • 48%
  • Carbs
  • 3.3 g
  • 1%
  • Protein
  • 92.2 g
  • 184%
  • Cholesterol
  • 264 mg
  • 88%
  • Sodium
  • 368 mg
  • 15%

Based on a 2,000 calorie diet

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