I recommend you take the time to make your own turkey stock. You can find a recipe here.
Ingredients
4 tablespoons unsalted butter or turkey fat
1/4 cup all-purpose flour
4 cups turkey stock, warm
2 bay leaves or 1 sprig thyme (optional)
4 dried porcini mushrooms (optional)
2 teaspoons porcini powder (optional)
Kosher salt
4 tablespoons unsalted butter or turkey fat
1/4 cup all-purpose flour
4 cups turkey stock, warm
2 bay leaves or 1 sprig thyme (optional)
4 dried porcini mushrooms (optional)
2 teaspoons porcini powder (optional)
Kosher salt
Preparation
Melt butter or turkey fat in a large heavy saucepan over medium heat. Whisk in flour and cook, whisking, for 1 minute. The roux will become smooth and golden brown. Keep whisking! Within 2–3 minutes it will be the color of café au lait and smell slightly toasted. Gradually whisk in the warm turkey stock, bring to a boil, then lower the heat so the gravy's at a bare simmer.
Add bay leaves and stir in dried porcini mushrooms and porcini powder. Let gravy simmer until reduced by half, then remove herbs or mushrooms with a slotted spoon. Season with kosher salt and serve. Or keep the gravy warm until the turkey is finished.
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