Pan Gravy with Herbs
Photo by Ben Fink
Ingredients
- About ¼ cup finely chopped mixed fresh herbs (chives, chervil, parsley, thyme, marjoram) or 1 Tbs. mixed dried herbs
- 4 Tbs. unsalted butter, at room temperature
- About 3 cups Giblet Stock
- Pan drippings from Stuffed Roast Turkey
- Kosher salt and freshly ground black pepper
- 4 Tbs. all-purpose flour
After removing the turkey from the roasting pan, tilt the pan so the pan juices collect in one corner (don’t try to scrape up the browned bits stuck to the pan; you’ll get to those later). Pour all the juices into a large (4-cup) measuring cup and leave undisturbed so the fat rises to the top. Po...
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