I merged my old gravy recipe (before going gluten-free) and the Recipe #221386 to get this one. This is what I plan to use from now on. Though it does congeal in the fridge, it is not completely solid so you can still stir it up and spoon it over your plate before heating it up. You can make this with chicken stock too. TIP: Save leftover turkey bones in the freezer and make turkey stock from them at any time by boiling them in water. I am guessing on the times since I have not timed myself making this, but the gravy should definitely not be left unattended, so it is pretty much all active work time in that sense. I would say that it takes 10-20 minutes depending on how quickly you get your butter to melt, your gravy to boil and your salt and pepper just right.