Total Time
Prep 5 mins
Cook 10 mins

From Food Network Kitchens


  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.