Take turkey drippings and loosened browned bits from roasting pan (where you cooked the turkey) and strain them through a mesh sieve.
Discard solids and reserve 2-1/2 cups of pan drippings. If you do not have enough pan drippings, add low-sodium chicken broth to the drippings to make 2-1/2 cups liquid. Set aside.
Melt butter in a saucepan over medium-heat.
Whisk in flour and cook for 1 minute, or until browned and starts to smell nutty.
Pour in 1/2 cup of pan drippings and whisk until well incorporated.
Slowly whisk in 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
WW FREESTYLE POINTS: 4
NOTES:
For a different flavor, you can also add a splash of wine, sherry, brandy, soy sauce, lemon juice, or cream.
Gravy can also be prepared with just turkey broth, roast chicken drippings, chicken broth, or vegetable broth.
Store leftover gravy in an airtight container and keep in the fridge for up to 3 days.
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