I made Diane Phillips Make Ahead Gravy, but used a few Tbsp. of Rita Heikenfeld's herbed butter. Very nice to have this double batch of gravy done-just need to add the drippings!
Rita's Herbed Butter is on page 44 of my cookbook-
6 T. unsalted room temp. butter, 1/2 tsp. coarse sea salt, 1 Tbsp. each chopped fresh parsley,thyme and rosemary,1/4 tsp. fennel seed- ground....I used a coffee grinder. Just mix it up and take out a tablespoon or two for the gravy. I rub the turkey/chicken under the skin, then over the skin with the rest of the butter. Freezes great!
Diane's Gravy Recipe is pretty basic:
6 T. unsalted butter, 6 T. flour- whisk continually x2-3 min, then slowly add in 4 cups turkey/chicken broth. Cook, stirring continuously, until it boils/becomes thick. Salt & Pepper to taste. Freezes for 6 weeks. On the big day reheat & add pan drippings. I doubled it & it's done!
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