|Cook Time||30 minutes|
- 4 cups chicken stock
- 3 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 tablespoon rosemary leaves minced
- 1 teaspoon thyme leaves minced
- 3 tablespoons all purpose flour
- ground pepper
- Pour the chicken stock into the bottom of the turkey roasting pan about a fifteen minutes before you expect to take it out of the oven.
- As you move the turkey out of the oven to rest (ours rests for 30 minutes), pull the liquid from the roasting pan and into a fat separator. We use a turkey baster to pull the liquid out.
- Melt the butter with the flour in a 1.5 quart pan over medium low heat. Whisk the mixture together as the butter is melted.
- Whisk in the garlic, rosemary, and thyme, and cook until the house smells amazing. About 5 minutes.
- Continue to whisk until the mixture bubbles. It has to bubble to thicken the gravy.
- Slowly whisk the chicken stock (and not too much of the fat) with the flour and spices.
- Simmer the gravy until it is as thick as you like, usually about 15 minutes.
- Add pepper and more thyme or rosemary to suit your taste.
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