Quick Pan Gravy

¼ cup turkey fat or butter

¼ cup flour

1 cup pan drippings

1 – 2 cups chicken broth

Thyme & sage

Salt

Pepper

Make the roux. Add the strained pan drippings and broth slowly. Add the thyme, sage, salt and pepper to taste. Add chopped giblets, previously browned, if you like.

Notes: Or you can make the all day gravy from Cooks Illustrated. I tend to do that when I choose to cook the turkey at higher temperatures.

Michael