Pan drippings from a 12–15 pound roasted turkey

1–2 cups low-sodium chicken or vegetable broth

Unsalted butter, to taste

¼ cup all-purpose flour

Kosher or sea salt, to taste

Freshly ground black pepper

2 tablespoons dry white wine (or dry sherry)

1 teaspoon finely minced fresh rosemary, sage, and thyme (combined, stems removed)

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Pour pan drippings into a heatproof cup and skim off excess fat, leaving about ¼ cup.
Place the roasting pan on the stovetop over medium heat and add the drippings plus 1 tablespoon butter if needed.
Whisk in the flour to form a roux and cook 2–3 minutes until golden and fragrant.
Slowly whisk in 1 cup broth, scraping browned bits from the pan. Add more broth as needed for consistency.
Stir in white wine or sherry and simmer 2–3 minutes to reduce slightly.
Add fresh herbs, then season with salt and pepper to taste.
Simmer until thickened, whisking often.
Strain for smooth gravy or serve rustic-style with herbs and bits.

If you don’t have enough drippings, use more broth or stock with added herbs for flavor.

Whisk constantly while adding liquid to avoid lumps.

Substitute flour with cornstarch or gluten-free blend if needed.

For creamier gravy, finish with a splash of heavy cream.

Straining gives a refined texture, while unstrained has rustic appeal.