This handy gravy base can be prepared 2 days ahead, so it’s ready to heat with turkey drippings or additional broth just 10 minutes before dinner is served.
1/2 cup butter
1/4 cup diced onion
1/4 cup thinly sliced celery
1 1/2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme
1/2 cup all-purpose flour
1 carton (32 oz.) College Inn® Turkey Broth, divided
Melt butter in a large skillet over medium-high heat. Cook onion, celery and thyme until onion is very soft and golden brown, about 5 minutes. Stir in flour and cook, stirring constantly, about 4 to 5 minutes or just until light golden brown.
Gradually whisk in 2 cups broth. Cook, stirring frequently with a whisk, about 3 minutes or until thickened and smooth. Let cool. Refrigerate gravy base and remaining 2 cups broth up to 2 days before serving.
Gradually stir in 2 cups broth. Cook, stirring frequently with a whisk, until thickened and smooth, about 3 minutes; cool. Refrigerate gravy base and remaining 2 cups broth up to 2 days before serving.
Transfer roasted turkey to a platter to rest. Skim fat from pan drippings. Add pan drippings to refrigerated gravy base in a medium saucepan; heat over medium heat, stirring frequently with a whisk. Add reserved broth 1/4 cup at a time until desired desired consistency is reached. Simmer until heated through and season to taste with pepper.
VARIATION: To make Mushroom-Wine Turkey Gravy, prepare recipe as directed, except add 1 cup finely chopped mushrooms and 2 Tbsp. dry red or white wine when cooking onion and celery and substitute sage for thyme, if desired.