Ingredients
Scale
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups high-quality turkey stock (or chicken stock)
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried thyme (or 2 sprigs of fresh thyme)
- 1/2 teaspoon dried sage
- Salt and freshly ground black pepper to taste
Instructions
- Place a medium saucepan over medium heat and add the butter. Let it melt completely until it begins to foam slightly.
- Sprinkle the all-purpose flour over the melted butter. Use a whisk to stir the mixture constantly for 3 to 5 minutes. The mixture should turn a pale golden-brown and smell slightly nutty. This removes the raw flour taste.
- Slowly pour in one cup of the turkey stock while whisking vigorously. It will thicken into a thick paste almost instantly.
- Gradually add the remaining stock, one cup at a time, continuing to whisk constantly to ensure there are no lumps.
- Stir in the onion powder, garlic powder, thyme, and sage. If using fresh herb sprigs, drop them in whole.
- Bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for about 10 minutes, stirring occasionally. The gravy will thicken and the flavors will meld together.
- Taste the gravy. Add salt and black pepper gradually until it is seasoned to your liking.
- Remove the fresh herb sprigs (if used) before serving. If the gravy is too thick, whisk in a little more stock. If it is too thin, simmer it for a few more minutes.
- Cook Time: 15 minutes