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Turkey Gravy

If you go out and do a search for turkey gravy recipes online, you'll come across some with 20 ingredients and a full page of instructions. Seems like a bit of overkill to me. Basically what you need is the broth in the bottom of the roasting pan and some flour to thicken it. I will go a *little* further than that though. One trick I learned some years ago to add some additional flavor to the gravy is to put half an onion, a cut up carrot and a few stalks of celery in the bottom of the roasting pan. A more recent trick I read is for separating the fat if you don't happen to have one of those measuring cups with the fat at the bottom designed for that purpose. Pour the pan juices into a zipper baggie, then snip a small triangle off a bottom corner and let the broth drip out until nothing is left but the fat. The recipe below is for 2 cups of gravy (not *nearly* enough). Use a tablespoon of flour for each cup for a fairly thin gravy.

2 c Turkey Broth
2 T Flour
2 T Turkey Fat

Pour broth from roasting pan, allow to settle and drain off fat. Add 2 tablespoons of fat back to the pan. Heat, scraping up any browned bits from the bottom. Add flour, stir until it begins to form a ball. Add broth, cook and stir until thickened.

Yield: 8 Servings

Sodium Category: VeryLowSodium

Diabetic Exchanges
0 Starch
0 Fruit
0 Milk
0 Other Carbohydrates
0 Vegetable
0 Lean Meat
0 Very Lean Meat
0.5 Fat

Nutrition Facts
Serving Size 1 Helping
Servings Per Recipe 8

Amount Per Serving
Calories 38
Calories from Fat 29

% Daily Values *

Total Fat 3 gr
  Saturated Fat 1 gr
  Polyunsaturated Fat 1 gr
  Monounsaturated Fat 1 gr
Cholesterol 3 mg
Sodium 15 mg
Potassium 2 mg
Carbohydrates 1 gr
  Dietary Fiber 0.1gr
Protein 1 gr

Vitamin A
Vitamin C

* Percent Daily Values are based on
a 2000 calorie diet