Ingredients
60 ml turkey fat (or butter)
60 ml plain flour
500 ml turkey or chicken stock
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon fresh herbs (like thyme or rosemary)
1 tablespoon soy sauce (optional)
1 cup reserved turkey drippings (if available)
Method
Start by heating the turkey fat or butter in a medium saucepan over medium heat.
Add the flour when the fat is melted and stir constantly to create a roux. It should turn golden brown in about 2-3 minutes.
Slowly pour in the stock, whisking continuously to avoid lumps, and then add the reserved turkey drippings if you have them.
Season with salt, pepper, garlic powder, onion powder, and fresh herbs. For added flavor, include soy sauce if you like.
Let the gravy simmer on low for about 10 to 15 minutes, stirring occasionally, until it thickens.
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