5 Tbsp. butter
1/2 cup flour
1 pkg. (32 oz.) chicken broth
1. Melt butter in a large saucepan over med-low heat. Add flour; cook 3 minutes, stirring. Whisk in broth.
2. Increase heat to med.-high; bring mixture to a boil, stirring constantly. Reduce heat to low; let simmer 15 minutes, stirring.
3. At this stage you can either serve it (skip to last line of recipe) or let it cool completely and transfer it to a covered container and store in the refrigerator for up to 3 days.
4. When ready to serve, reheat gravy, add pan juices from turkey, and heat to boiling. Thin gravy with more broth or water if it's too thick. Makes 5 cups.
