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.
Serve warm.
Notes
Whisk continuously to prevent lumps. This also incorporates the roux and makes a smoother texture.
Season to taste: Taste the gravy; if it's too salty, add a splash of water. If it's too bland, add a pinch of salt and pepper.
Keep It Warm: Gravy cools and thickens quickly, so keep it warm until it's time to serve.
For a different flavor, add a splash of wine, sherry, brandy, soy sauce, lemon juice, or cream.
Gravy can also be prepared with turkey broth, roast chicken drippings, chicken broth, or vegetable broth.