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Recipe from the American Heart Association’s Low Salt Cookbook


  • Using a turkey baster, skim fat from pan drippings in roasting pan, leaving caramelized brown bits and juices in bottom of pan.
  • Pour 1-cup water into pan; scrape pan with wooden spoon to loosen brown bits from bottom of pan.
  • Pour this mixture into a medium saucepan, along with 2 cups Homemade Chicken Broth or commercial low-sodium broth.
  • Bring to a simmer over medium high heat.
  • In a small bowl, whisk together ½ cup cold water and 1/3 cup all-purpose flour.
  • Pour into broth mixture.
  • Cook over medium high heat for 3 to 4 minutes, or until mixture is thickened, whisking occasionally. 
  • Season with pepper to taste.
  • Serve warm.

Yield: 12 servings (1 serving = 1/4 cup)

Cook’s Tip: The reason you don’t spray the turkey roasting pan is that the caramelized brown bits that stick to the bottom of the pan will make delicious gravy.  The pan will virtually clean itself when it is deglazed with water.

Nutrition Information Per Serving
CaloriesFatSat. FatTrans FatSodiumCarb.FiberProtein
Gravy 14 5 g. 0 g. 0 g. 5 mg. 3 g. 0 g. 1 g.