Turkey gravy

Ingredients

• 4 cups chicken broth
• 4 tbsp butter
• 1/4 cup all-purpose flour
• 1 sprig fresh thyme
• Salt and black pepper

Steps

1. Pour the pan juices from the roast turkey into a measuring cup and let the fat rise to the top. Spoon off the fat.
2. Add enough broth to the juices to make 4 cups total.
3. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 3 minutes, until light brown.
4. Slowly whisk in the broth mixture until smooth. Add the thyme.
5. Bring to a boil, then simmer for 5 to 8 minutes, stirring, until thick enough to coat a spoon.
6. Take out the thyme and season with salt and pepper.

Make ahead: Make it up to 2 days ahead with broth only and refrigerate it. The day you serve it, bring it to a boil and whisk in the turkey pan juices.