1/2tspthymeyou can substitute 1 tsp poultry seasoning for the thyme and parsley
2cupsturkey stock*see recipe in notes or use purchased stock
1/4tspground black pepper
Melt butter in a small saucepan over medium-low heat. Gradually add the flour whisking constantly.
Cook for 5-10 minutes until the mixture has turned a nutty brown color and is just starting to smoke. Gradually add the turkey stock, constantly whisking, and cook for 5 minutes more or until the gravy has thickened. Add pepper. Taste and add a little salt if needed.
If making ahead, cover and refrigerate until ready to use. Reheat and serve.
*Notes: To make homemade turkey stock, place the turkey neck and giblets in a small saucepan over medium heat. Fill the pan almost to the top with water. Add half a peeled onion, one celery stalk cut in half, and one tsp of poultry seasoning. When the mixture comes to a boil, reduce the heat to low, cover and simmer for approximately 2 hours. Remove from the heat and pour through a strainer. Reserve the stock to make the gravy. If you are making giblet gravy, chop up the giblets and add to the gravy.[nutrition-label]