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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Ingredients:
4 cups low sodium chicken broth |
1 shallot, minced |
4 garlic cloves, smashed |
1 sprig fresh rosemary, minced (about 1 tablespoon) |
1 sprig thyme leaves, minced (about 1 teaspoon) |
1 bay leaf |
1 teaspoon kosher salt |
fresh ground black pepper |
3 tablespoons unsalted butter |
3 tablespoons all-purpose flour |
Directions:
1. Once you've roasted your turkey, pour any pan drippings into a degreasing cup or small bowl.
2. Reserve 2 tablespoons of the fat, discarding the rest, and add the separated juices to the broth.
3. Add the reserved fat to the roasting pan and place on a burner over medium-high heat.
4. Add the shallot, garlic, rosemary, thyme, and bay leaf; season with salt and pepper.
5. Cook until shallot is tender, about 3 minutes.
6. Meanwhile, make a paste with the butter and flour in a small bowl; set aside.
7. Add the broth and scrape up any browned bits from the bottom of the pan with a wooden spoon.
8. Bring to a boil and whisk in the flour mixture.
9. Boil until sauce thickens to make a gravy, about 4 to 5 minutes.
10. Adjust seasoning, to taste.
11. Remove and discard the garlic and bay leaf.
12. Serve.
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