Ingredients
Scale
- Pan drippings from Roasted Turkey
- 1/4 Cup All-purpose Flour
- 4 Cups Chicken broth
- Salt and freshly ground black pepper to taste
- 2-3 sprigs of Fresh Thyme or 1-2 Fresh Rosemary sprigs (optional)
- 1 bay Leaf (optional)
- 1-2 splashes Gravy Master (for color – optional)
Instructions
- Deglaze the Pan: After you’ve roasted your turkey or chicken, transfer it to a cutting board to rest. Place the roasting pan with the drippings on the stovetop over medium heat.
- Skim Fat: While heating, skim off most of the fat, leaving about 1/4 cup in the pan.
- Add Herbs: If you’re using fresh herbs, tie them together with kitchen twine to make a bouquet garni. Drop the herb bundle (thyme or rosemary) and a single bay leaf into the pan with the drippings. This step infuses the gravy with subtle herb flavors.
- Whisk in Flour: Sprinkle the all-purpose flour evenly over the fat in the pan. Whisk continuously, incorporating the flour into the fat and herbs. This creates a roux, a thickening agent for your gravy.
- Cook the Roux: Continue to cook the roux, stirring constantly, for about 2-3 minutes until it turns a light golden color.
- Add Broth: Gradually pour in the turkey or chicken broth, whisking to combine. This helps create a smooth mixture. If desired, remove the herb bundle (bouquet garni) and the bay leaf at this stage.
- Simmer and Thicken: Bring the mixture to a gentle simmer. Keep stirring as the gravy thickens. This should take about 5-10 minutes. The gravy will continue to thicken as it simmers. Add 1-2 spashes of Gravy Master, if using.
- Season to Taste: Taste the gravy and add salt and freshly ground black pepper as needed to suit your preferences.
- Prep Time: 1 minute
- Cook Time: 5-10 minutes
Nutrition
- Serving Size: 1/4 cup
- Calories: 30-40
- Sodium: varies based on broth
- Fat: 2-3 gr
- Saturated Fat: 1-2 gr
- Carbohydrates: 2-3 gr
- Protein: 1-2 gr
- Cholesterol: 10-15 mg
