Presented by The Cozy Cook

Ingredients

1 cup Turkey Drippings from Roast Turkey, (or as much as you have)

2 cups turkey or chicken broth, (or enough to make 3 cups liquid total.) -Low or no sodium

4 Tablespoons unsalted butter

4 Tablespoons flour

1 sprig fresh rosemary

Instructions

Transfer the drippings from the roasting pan to a large measuring cup with a spout. Let the fat rise to the top and spoon out the majority of it so that the gravy isn’t overly oily. (A fat separator makes it easy to dispense the drippings from the bottom, leaving the fat on top.)

Top the drippings off with enough chicken broth to make 3 cups.

Melt butter in the roasting pan. Whisk in the flour until a paste forms, cook for 1-2 minutes, until it begins to turn brown.

Add the drippings/broth in small splashes, stirring continuously. Add a sprig of fresh rosemary.

Bring to a boil, whisking constantly, then reduce to a simmer. Continue to whisk and simmer until desired thickness is obtained. Remove rosemary.

Give the gravy a taste and season with salt and pepper if desired.

Transfer to a gravy boat and serve!