Turkey Pan Gravy - cooking recipe

Ingredients

4 cups low sodium chicken broth
1 shallot, minced
4 garlic cloves, smashed
1 sprig fresh rosemary, minced (about 1 tablespoon)
1 sprig thyme leaves, minced (about 1 teaspoon)
1 bay leaf
1 teaspoon kosher salt
fresh ground black pepper
3 tablespoons unsalted butter
3 tablespoons all-purpose flour

Preparation

Once you've roasted your turkey, pour any pan drippings into a degreasing cup or small bowl.
Reserve 2 tablespoons of the fat, discarding the rest, and add the separated juices to the broth.
Add the reserved fat to the roasting pan and place on a burner over medium-high heat.
Add the shallot, garlic, rosemary, thyme, and bay leaf; season with salt and pepper.
Cook until shallot is tender, about 3 minutes.
Meanwhile, make a paste with the butter and flour in a small bowl; set aside.
Add the broth and scrape up any browned bits from the bottom of the pan with a wooden spoon.
Bring to a boil and whisk in the flour mixture.
Boil until sauce thickens to make a gravy, about 4 to 5 minutes.
Adjust seasoning, to taste.
Remove and discard the garlic and bay leaf.
Serve.