Turkey Gravy

Instructions

1. Prepare the drippings
   After roasting your turkey, pour the drippings from the roasting pan into a large measuring cup or fat separator. Let it sit for a few minutes to allow the fat to rise to the top. Skim off excess fat, reserving 1/4 cup for later use if needed. If you don't have enough drippings, add store-bought turkey or chicken stock to reach 4 cups.
2. Make the roux
   In a large saucepan over medium heat, melt the butter. Gradually whisk in the flour until smooth. Continue cooking, whisking constantly, for about 2-3 minutes until the mixture turns a light golden brown. This roux will thicken your gravy and add flavor.
3. Add the liquid
   Slowly pour in the reserved turkey drippings/stock while whisking constantly to prevent lumps from forming. Continue whisking until the mixture is smooth and well combined.
4. Season and simmer
   Add the dried sage, thyme, garlic powder, onion powder, and Worcestershire sauce (if using). Bring the gravy to a simmer and cook for 8-10 minutes, stirring occasionally, until it thickens to your desired consistency. The gravy should coat the back of a spoon.
5. Finish and serve
   Season with salt and pepper to taste. For a silkier texture, stir in the optional heavy cream. If the gravy is too thick, thin it with additional stock; if too thin, continue simmering until it reaches the desired consistency. Strain through a fine-mesh sieve for an ultra-smooth gravy if desired. Serve hot with your roasted turkey and sides.