This turkey gravy is the perfect complement to mashed potatoes and Thanksgiving dinner.
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3/4 cup water
Chicken broth or water
1/2 cup all-purpose flour
Cook turkey as directed, set aside; keep warm.
Deglaze pan by stirring 1/4 cup water into pan with drippings. Cook over medium-high heat, 2-3 minutes stirring and scraping pan.
Strain pan juices into 4-cup measure; remove excess fat, reserving 3 tablespoons fat. Add enough chicken broth or water to equal 3 cups liquid; set aside.
Combine 3 cups pan juice mixture and 3 tablespoons reserved fat in 3-quart saucepan; cook over medium heat 3-5 minutes or until mixture comes to a full boil.
Combine remaining 1/2 cup water and flour in jar with tight-fitting lid; shake well to mix. Slowly stir into hot pan juice mixture. Continue cooking, stirring constantly, until mixture comes to a full boil; boil 1 minute. Season to taste with salt and cracked pepper.
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