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Easy Turkey Gravy
November 26, 2011

I am the submitter of this recipe and I just wanted to share a few pointers for making this gravy. I don't stuff my turkey just so that I will have lots of juices from the turkey to make my gravy. I fill the cavity of the turkey with chicken broth, and if it is a 20+ pound bird, I will pour in as much as 32 ounces of chicken broth. When the turkey is done roasting some 4 hours later, I pour off all of the broth, which is A LOT, and I use this broth to make gravy and to pour over my dressing. Adjust the flour and milk to thicken, adding more if you like a thicker gravy. Also, if I have brined the turkey, I do not add salt. A brined turkey gives wonderful broth, and the gravy is delicious. Hope this helps with some of the issues people are having.

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