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After moving your cooked turkey to a cutting board, pour the pan drippings into a large glass measuring cup. Scrape browned bits from pan into cup.
With a spoon, skim and reserve the fat from the drippings. Pour 1/4 cup of the fat into a 2-quart saucepan (discard any remaining fat).
Strain the gravy into a serving dish. Season with salt and black pepper to taste.
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