Ingredients:
- 3 1/2 cups pan drippings from roasted turkey
- ¼ cup all-purpose flour
- 2 tsp. chopped fresh thyme
- 1 Tbsp. chopped fresh parsley leaves
- To taste freshly ground black pepper
Directions:
- Strain pan drippings through a fine-mesh sieve; discard solids and reserve broth. Set aside.
- In a medium saucepan over medium heat, warm 1 cup of drippings. Whisk in flour and thyme until a slurry forms and cook about 1 minute. Gradually whisk in remainder of reserved pan drippings.
- Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 5 to 10 minutes.
- Stir in parsley; season with pepper, to taste.
