Things You'll Need:
- 6 tbsp. all-purpose flour
- 3 1/2 c. chicken stock
- 1/2 tbsp. minced fresh parsley
- pepper to taste
- 1/2 tbsp. fresh minced rosemary
- 1/2 tbsp. fresh minced sage
- salt to taste
- 1/2 tbsp. fresh minced thyme
- 3 1/2 c. turkey stock
- Groceries
- Chef's Knives
- Chef's Knives
- Gravy Boats
- Measuring Cups
- Mixing Spoons
- Roasting Pans
- Wire Whisks
- Measuring cups
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Step 1
Set aside turkey after it is done cooking. Take the roasting pan the turkey was roasted in and pour all the drippings into a glass measuring cup that can accommodate 1 quart of liquid. Leave any bits of encrusted gunk on the bottom of the roasting pan (these are actually tasty).
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Step 2
Let the drippings stand until the fat rises to the top of the measuring cup. Spoon off the fat and reserve.
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Step 3
Add stock so that there are 4 cups of liquid in the measuring cup.
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Step 4
Set the roasting pan over medium-low heat (you may need to use two burners at once).
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Step 5
Spoon out 6 tbsp. of the reserved fat and put it back in the roasting pan.
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Step 6
Sprinkle the flour over the fat and whip with a wire whisk. Whisk flour and fat for one to two minutes, until the flour turns a nice golden-brown color.
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Step 7
Pour the drippings and stock mixture into the roasting pan and scrape off the encrusted bits on the bottom of the pan.
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Step 8
Simmer mixture for two to three minutes, whisking every so often.
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Step 9
Add thyme, sage, rosemary and parsley and stir to combine.
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Step 10
Adjust the thickness of the gravy: If it is too thin, simmer, whisking often, until the gravy is as thick as you want it. If it is too thick, whisk in a little more stock.
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Step 11
Season with salt and pepper to taste.
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Step 12
Strain gravy if you want to get rid of any remaining encrusted bits you loosened earlier. Pour gravy into a gravy boat and serve.
