1 Cup of Turkey Stock (Get recipe here)
1 Tbsp. Butter plus 1 Tsp., divided
1 Tbsp. Flour
Kosher salt and freshly ground pepper to taste
1 Tbsp. Parsley, chopped
4. Taste and add salt and pepper to taste. Finish with another teaspoon of butter. Serve in a gravy boat topped with fresh parsley.
NOTE: This is easy and straightforward turkey gravy. The key is the stock you make ahead of time. To keep my holidays stress free, I do as much ahead of time as possible. I make the stock days or even months in advance using turkey wings. Get the Turkey Stock recipe here.
This recipe has been sized for two ½ cup servings and goes beautifully with the Stuffed Turkey Breast recipe. You can get a full Thanksgiving menu customized for two here.
One additional note, to fortify this recipe and enhance the flavor even further, add the turkey drippings from your bird or my Fig & Walnut Stuffed Turkey Breast recipe. Strain your drippings to remove any solid pieces and add the drippings to the prepared gravy. Enjoy.