About 2 cups turkey drippings (from roasting the turkey)
1/4 cup all-purpose flour or Wondra flour
1 cup turkey, chicken or vegetable broth
1/2 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon each onion and garlic powder
Salt and freshly ground black pepper, to taste

After roasting the turkey, pour the drippings into a measuring cup or container, leaving behind any excess fat (or use a gravy separator). You should have about 2 cups of drippings. For a rich gravy you can add about 2 tablespoons of the turkey fat or butter.

In a small saucepan, whisk together the flour or Wondra and a small amount of the drippings until smooth. Gradually whisk in the remaining drippings, ensuring no lumps form. Add the milk or cream slowly, whisking constantly to avoid lump formation. Tip: Sift the flour evenly over the surface while whisking constantly to help avoid lumps from forming.

Add the thyme, sage, salt, and pepper, onion and garlic powder to the saucepan, and whisk well to incorporate. Cook the gravy over medium heat, whisking frequently, until it comes to a gentle boil. Reduce heat and simmer for 15 or so minutes, uncovered until the gravy thickens to desired consistency. Adjust the seasoning as needed. Finish with a swirl of butter.

Variation: Add a small can of mushrooms, drained, or q/2 lb thinly sliced fresh mushrooms as the sauce begins to thicken - simmer for 10 minutes more.

Serve the Turkey Gravy hot alongside your Thanksgiving favorites, elevating the flavors of your festive meal.

Submitted by: Belle