1 Roasted Turkey
24 oz chicken broth
1 C water
1/3 C flour
1 T fresh herbs such as oregano, thyme or rosemary ( I rarely use any! The drippings are amazing without the herbs!)
kosher salt
black pepper
Remove the turkey from the roasting pan and set aside to rest. Leave the drippings from the turkey in the pan and place the roasting pan over medium heat. Add the broth and water at the same time. Whisk to combine, scraping the bottom of the pan until all of the bits have come loose. Cook for another 2 to 3 mins. In order to reduce the mixture slightly. Transfer the liquid to a fat separator and let sit for 5 minutes to allow fat to separate. Return 2/3 to 3/4 C of the fat to the roasting pan and place over meidium-high heat. Discard any remaining fat. Add the flour and whisk to combine. Cook, whisking continuously, until the mixture starts to thicken and become smooth, approximately 2 to 3 mins. Once this happens, gradually add the liquid back to the pan and whisk until smooth and you have reached your desired consistency, approximately 5 to 6 mins. Remember, your gravy should be slightly thin in the pan as it will thicken once you serve it. Add the herbs and whisk to combine. Season with salt and pepper.
Note: According to the Gravy's flavor, I've had to add more water to dilute the salt flavor (When I brine the turkey, sometimes I don't rinse it well enough and the salt is too strong.) Wonder flour is great to thicken the gravy after doing this.
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