Don't Forget the Gravy
- Pan juices
- 2 cups chicken stock or low-sodium chicken broth
- ½ teaspoon dried thyme
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
1. While the turkey rests, prepare gravy. Discard the foil from the roasting pan along with any solids. Heat the pan juices in the roasting pan. Skim the fat off with a metal spoon. Pour defatted juices into a measuring cup; add extra broth to make 2 cups. 2. Melt butter in a heavy saucepan over ...