- ½ cup flour
- 1 cup reserved turkey drippings
- 2 quarts homemade or store-bought turkey or chicken stock, warmed
- 2 tablespoons chopped fresh sage and rosemary
- 2 tablespoons soy sauce
- 3 tablespoons maple syrup
- ½ lemon, juiced
In a deep-sided pan over medium-low heat, toast flour until a nutty aroma forms. Add turkey drippings and cook, whisking constantly, until mixture is dark blond or the color of wet sand. Whisk in the stock and simmer until thickened to desired consistency, about 30 minutes. Stir in herbs, soy sauce, maple syrup and lemon juice.