| After
the turkey is removed from the oven, leave all of the fat
and juices in the bottom of the roasting pan. Place
the roasting pan on the stovetop over the top of two burners
heated to medium-high. Bring
the pan juices to a boil.
Using a wire
whisk, slowly stir the flour into the pan juices. Stir constantly
to combine the flour with the pan juices.
When the “roux”
thickens and starts to turn a dark brown, begin to slowly
add the chicken stock, stirring constantly. Continue to
cook and stir the gravy until it thickens, adding stock
until the gravy is at your desired consistency.
Pour the gravy
through a fine strainer into a gravy boat to remove any
lumps. Stir in the thyme, sage and salt and black pepper
to taste. Serve hot.
|
