Ingredients
- Pan juices from the turkey in roasting pan (about 2 cups)
- 8 tablespoons butter
- 1 cup all-purpose flour
- 4 cups chicken stock
- 1½ teaspoons kosher salt (omit if turkey is brined)
- ½ teaspoon ground black pepper
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried sage
- ¼ teaspoon dried thyme
Directions
- Strain the turkey pan juices into a bowl. Discard fat and set juices aside.
- In a large pot over medium-high, melt butter. Add flour and whisk until smooth. Cook, stirring constantly, about 10 minutes or until dark golden brown.
- Slowly whisk in turkey juices and chicken stock. Bring to a boil. Reduce heat and simmer 10 to 15 minutes or until desired thickness.
- Remove from heat. Stir in salt, black pepper, rosemary, sage and thyme.
Serves: 16