I usually count on 1 TBS fat to 1TBS flour per cup of broth. I don't like a super thick gravy so you can use more flour and.fat per cup of broth. I plan on 1/2 cup gravy per person which would leave some for leftovers.
I don't know that there's a set volume, typically whatever is left in the roasting pan after removing the fat is added to the gravy. If you're brining the turkey, the drippings can be salty, so in that case add to taste (and start with minimally or unsalted broth in your gravy).
3 Comments