Whisk in the poultry seasoning. Whisk in the chicken broth 1/4 cup at a time, keeping everything smooth as you go. Once all the stock is added, heat over medium heat to a simmer, stirring often. Strain gravy through a fine mesh sieve. Taste. Stir in salt, pepper, garlic powder, and more poultry seasoning, if desired.
About this item . HEALTHIER MEALS WITH VONDIOR FAT SEPARATOR: This oil strainer is the perfect choice when making healthier gravies, soup, or sauces quickly and effortlessly and is also useful for holiday roasts; the 4-cup container comes in a gift box with instructions and a 3-in-1 peeler bonus, ready for giving to moms, grandmothers, or cooks;
Fat separators will help you to get flavorful liquid without a greasy mess.Buy our winning fat separator:
Bake for another 40 minutes, or until a meat thermometer reads 160-165 degrees, and remove from the oven. Transfer the turkey breast to a cutting board to rest, leaving it covered in foil. Now for the stuffing. Using a slotted spoon, carefully remove any congealed blood from the turkey pan and discard it.
Reduce heat to medium to maintain a simmer; cook, whisking occasionally, until gravy is thickened, 10 to 15 minutes. Stir in pepper and salt. Serve immediately. Erick Williams' Turkey Gravy recipe
How to Skim Fat off Gravy. To skim the fat off your turkey base, I use this OXO fat separator. The fat will separate above the broth and the low spout pours the broth from the bottom, leaving the fat behind. Alternatively, you can strain the base through a fine mesh strainer into a measuring cup, then pop it in the freezer for 20 minutes.
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how to use a turkey fat separator
