1teaspoonchopped fresh thyme,or ½ teaspoon dried thyme
1teaspoonchopped fresh rosemary leaves,or ¼ to ½ teaspoon dried rosemary
salt and fresh ground black pepper,to taste
Instructions
Take turkey drippings and loosened browned bits from the roasting pan where you cooked the turkey and strain them through a mesh sieve.
Discard the solids and reserve 2-1/2 cups of the pan drippings. If you do not have enough pan drippings, add chicken broth to the drippings to make 2-1/2 cups liquid. Set aside.
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute or until browned and starts to smell nutty. Pour in 1/2 cup of the pan drippings and whisk until well incorporated.
Slowly whisk in the remaining pan drippings; continue to whisk and bring to a boil. Reduce heat to a simmer; whisk in chopped herbs and continue whisking until thickened and bubbly, about 4 to 5 minutes.
Remove from heat and taste for salt and pepper; adjust as needed.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Side Dish
Cuisine: American
Keyword: easy thanksgiving recipe, holiday side dish recipe, how to make gravy, turkey gravy, turkey gravy with drippings