1. Melt butter in a large skillet over medium-high heat. Cook onion, celery and thyme until onion is very soft and golden brown, about 5 minutes. Stir in flour and cook, stirring constantly, about 4 to 5 minutes or just until light golden brown.
2. Gradually whisk in 2 cups broth. Cook, stirring frequently with a whisk, about 3 minutes or until thickened and smooth. Let cool. Refrigerate gravy base and remaining 2 cups broth up to 2 days before serving.
3. Transfer roasted turkey to a platter to rest. Skim fat from pan drippings. Add pan drippings to refrigerated gravy base in a medium saucepan; heat over medium heat, stirring frequently with a whisk. Add reserved broth 1/4 cup at a time until desired consistency is reached. Simmer until heated through and season to taste with pepper.
- 6 g Total Fat
- 3.5 g Saturated Fat
- 15 mg Cholesterol
- 190 mg Sodium
- 1 g Protein
- 3 g Total Carbohydrates
- 0 g Dietary Fiber
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Nutritional Information
- 6 g Total Fat
- 3.5 g Saturated Fat
- 15 mg Cholesterol
- 190 mg Sodium
- 1 g Protein
- 3 g Total Carbohydrates
- 0 g Dietary Fiber
Directions
1. Melt butter in a large skillet over medium-high heat. Cook onion, celery and thyme until onion is very soft and golden brown, about 5 minutes. Stir in flour and cook, stirring constantly, about 4 to 5 minutes or just until light golden brown.
2. Gradually whisk in 2 cups broth. Cook, stirring frequently with a whisk, about 3 minutes or until thickened and smooth. Let cool. Refrigerate gravy base and remaining 2 cups broth up to 2 days before serving.
3. Transfer roasted turkey to a platter to rest. Skim fat from pan drippings. Add pan drippings to refrigerated gravy base in a medium saucepan; heat over medium heat, stirring frequently with a whisk. Add reserved broth 1/4 cup at a time until desired consistency is reached. Simmer until heated through and season to taste with pepper.