|Source||Recipe by City Market Executive Chef, Michael Clauss.|
|Prep time||20 minutes|
|Cooking time||30 minutes|
|Total time||50 minutes|
Mouthwateringly fatty and delicious, this turkey gravy recipe is a great addition to the holiday table! This can be made ahead of time and warmed with pan drippings before dinner.
In a stock pot, bring turkey broth, neck and giblets to a boil. Tie the savory and rosemary and add it to the broth. Simmer for 30 minutes. In a medium sauce pan, melt butter. When butter is melted, whisk flour into butter (this is the roux). Cook for 3 minutes, stirring constantly. Add roux to stock whisking well so there are no lumps. Simmer for at least 10 minutes. Add herbs and season to taste. Also add any drippings from the cooked turkey you may have. Strain before serving.