Prep 5 mins
Cook 10 mins
From Food Network Kitchens
- 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
- Once you've roasted your turkey, pour any pan drippings into a degreasing cup or small bowl.
- Reserve 2 tablespoons of the fat, discarding the rest, and add the separated juices to the broth.
- Add the reserved fat to the roasting pan and place on a burner over medium-high heat.
- Add the shallot, garlic, rosemary, thyme, and bay leaf; season with salt and pepper.
- Cook until shallot is tender, about 3 minutes.
- Meanwhile, make a paste with the butter and flour in a small bowl; set aside.
- Add the broth and scrape up any browned bits from the bottom of the pan with a wooden spoon.
- Bring to a boil and whisk in the flour mixture.
- Boil until sauce thickens to make a gravy, about 4 to 5 minutes.
- Adjust seasoning, to taste.
- Remove and discard the garlic and bay leaf.