Ingredients:

  • 1/2 cup turkey drippings, separated from the fat
  • 4 tablespoons unsalted butter or reserved turkey fat
  • 1/4 cup all-purpose flour
  • 3 leaves fresh sage, finely minced
  • 2 teaspoons fresh thyme, stripped from the stem
  • 2 cups turkey stock, warm
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon cracked black pepper
  • 1 teaspoon Worcestershire sauce

Instructions:

  1. Pour the pan juices into a glass jar and let them settle for 5 minutes until the fat rises.
  2. Measure out 1/2 cup of the dark liquid from the bottom, discarding or saving the excess fat.
  3. Place 4 tablespoons of butter (or turkey fat) in a saucepan over medium heat until it begins to foam and sizzle.
  4. Add the minced sage and thyme to the melted fat. Note: This releases the aromatic oils into the fat, scenting the whole sauce.
  5. Whisk in 1/4 cup of flour until it forms a smooth, sandy paste.
  6. Cook the paste for 2 minutes, whisking constantly, until it smells like toasted bread and turns golden.
  7. Slowly pour in 2 cups of warm turkey stock while whisking vigorously to prevent lumps from Turkey Drippings with Sage and Thyme.
  8. Stir in the 1/2 cup of reserved pan drippings and 1 teaspoon of Worcestershire sauce.
  9. Reduce heat to low and simmer for 5-7 minutes until the sauce coats the back of a spoon.
  10. Add 0.5 teaspoon salt and 0.5 teaspoon pepper, tasting first to ensure it isn't too salty from the pan juices.