Ingredient 2 tablespoons unsalted butter. 1 medium onion. 8 cups low-sodium chicken broth. 3 sprigs thyme, parsley, 1 bay leaf. half cup all purpose flour. Dash of Worcestershire sauce. Kosher salt and freshly ground pepper. 2 tablespoons cold Flavored Butter,
Preparation ! When your turkey goes into the oven, start the broth Melt the butter in a large saucepan over medium low heat. Add the onion and turkey neck and giblets cook, stirring, until the giblets are browned, about 15 minutes. Add the chicken broth, herb sprigs and bay leaf cover and simmer while the turkey roasts, about 2 hours. Strain the broth and keep warm reserve the neck and giblets, if desired. When your turkey is done, transfer it to a cutting board and pour all the pan drippings into a degreasing cup. Add half cup of the prepared broth to the roasting pan and scrape up the browned bits with a wooden spoon. (If the bits are stuck, put the pan over a low burner to loosen them.) Add the bits and liquid to the degreasing cup. Let the fat rise to the top of the degreasing cup, then spoon off half cup fat and transfer to a large saucepan over medium heat. Make a roux Sprinkle the flour into the pan and cook, stirring constantly with a wooden spoon, until the flour browns slightly, about 4 minutes.