Ingredients:

  • 1/4 cup turkey pan drippings
  • 1/4 cup all-purpose flour
  • 2 cups low sodium turkey stock
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp dried thyme

Instructions:

  1. Place a medium saucepan over medium heat and add 1/4 cup turkey pan drippings.
  2. Sprinkle in 1/4 cup all-purpose flour and whisk constantly for 3 to 5 minutes until the roux turns a light golden-brown color and smells slightly nutty.
  3. Slowly pour in 2 cups low sodium turkey stock, approximately 1/4 cup at a time, whisking vigorously after each addition until the paste is completely smooth before adding more liquid.
  4. Increase the heat slightly to bring the sauce to a gentle simmer.
  5. Cook for 3 to 5 minutes, whisking occasionally, until the sauce thickens enough to coat the back of a spoon.
  6. Remove the saucepan from heat and stir in 1/2 tsp salt, 1/4 tsp ground black pepper, and 1/4 tsp dried thyme.
  7. If any small lumps remain, pour the finished sauce through a fine-mesh strainer into a serving boat.