1tablespoonchopped poultry herb mix (rosemary, sage, thyme)
½teaspoonblack pepper
2cupsleftover stock/drippings
Instructions
Drain the drippings from the turkey through a sieve into a 4 cup measuring cup. Reserve 2 cups of the liquid. Scrape off any fat that forms.
Bring a medium saucepan to medium heat and add the butter. When melted add the herbs and black pepper. Add the flour and constantly whisk for about 3 minutes. Slowly pour in 2 cups of stock/pan drippings and whisk constantly until bubbly and thickened. Use immediately.
Notes
Add cold butter to a cold skillet and let heat up to proper temperature before adding the flour.
When making gravy, the most important tool is a whisk. Without whisking, you will probably have a lumpy gravy.
Simmer the gravy long enough to allow it to thicken, at least 5 minutes.
Keep the turkey gravy warm until right before serving as it thickens as it cools.