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Salted Butter (1/2 cup)
in a large saucepan over medium-low heat.
Unbleached All Purpose Flour (1 cup)
and quickly whisk to blend, stirring constantly. After about 2-3 minutes, the roux will begin to darken.
Increase the heat to a medium setting. Gradually add the
Turkey Stock (8 cups)
. Be sure to continuously whisk or stir the mixture as you add the stock. Simmer for about 5 minutes until thickened.
Kosher Salt (1 tsp)
Freshly Ground Black Pepper (1/2 tsp)
. If desired, add the
Fresh Parsley (to taste)
Fresh Thyme (to taste)
Fresh Sage (to taste)
Once the gravy cools slightly, pour into containers and store in the refrigerator for several days.
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