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1
Once you've roasted your turkey, pour any pan drippings into a degreasing cup or small bowl.
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2
Reserve 2 tablespoons of the fat, discarding the rest, and add the separated juices to the broth.
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3
Add the reserved fat to the roasting pan and place on a burner over medium-high heat.
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4
Add the shallot, garlic, rosemary, thyme, and bay leaf; season with salt and pepper.
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5
Cook until shallot is tender, about 3 minutes.
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6
Meanwhile, make a paste with the butter and flour in a small bowl; set aside.
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7
Add the broth and scrape up any browned bits from the bottom of the pan with a wooden spoon.
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8
Bring to a boil and whisk in the flour mixture.
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9
Boil until sauce thickens to make a gravy, about 4 to 5 minutes.
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10
Adjust seasoning, to taste.
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11
Remove and discard the garlic and bay leaf.
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12
Serve.
