4 tablespoons (56 g) unsalted butter
6 tablespoons (54 g) basic xanthan gum-free flour blend (36 g superfine white rice flour + 12 grams potato starch + 6 grams tapioca starch/flour)
1 1/2 cups (12 fluid ounces) roasted turkey pan drippings, drained of the fat*
Aromatics (like fresh sage leaves, fresh rosemary, fresh thyme and/or fresh parsley) to taste (optional)
2 1/2 cups (20 fluid ounces) low-sodium chicken stock
Salt and pepper to taste
Place the butter in a large, heavy-bottom skillet, and melt over medium heat. Add the xanthan gum-free flour blend, and mix to combine. Cook over medium heat, stirring frequently, until the mixture is golden brown and nutty smelling (about 3 minutes, and it will go from very blond to golden brown and fragrant quite suddenly, so pay close attention). Add the pan drippings, and mix to combine. If your pan drippings have solidified, break them up with a spoon and allow them to melt, stirring frequently. Stir until smooth.
Add the aromatics, if using, and then 2 cups of the stock. Whisk to combine. Bring the mixture to a simmer over medium heat, and cook, stirring constantly, until thickened (2 to 3 minutes). This will happen quickly since the drippings have a fair amount of collagen from the roasted turkey bones. Remove the solid aromatics (if you used any), and stir in the salt and pepper to taste.
If serving immediately, add as much of the remaining stock as desired to achieve your preferred gravy consistency. If you are making the gravy ahead of time, do not add any of remaining stock. Place the gravy in a sealed container and refrigerate for up to 4 days. Before you are ready to serve the gravy, place it in a medium-size heavy-bottom saucepan with the remaining stock, and heat (stirring frequently), until liquified and heated through.
*The turkey gravy can be made ahead of time, before roasting the turkey you plan to eat on Thanksgiving Day, by roasting turkey parts separately and using those pan drippings in this recipe. To do so up to 4 days ahead of time, preheat your oven to 350°F. In a large roasting pan (disposable is fine), place 4 pieces raw dark meat turkey parts (a combination of skin-on bone-in turkey thighs and legs works well) + 2 stalks celery, chopped + 2 large carrots, chopped + 1 large yellow onion, peeled and roughly chopped + 2 stems fresh rosemary. Sprinkle with kosher salt and drizzle with extra-virgin olive oil, then toss to coat. Cover the roasting pan tightly with aluminum foil, and place in the oven for 1 hour. Remove the foil, and continue to roast until the turkey registers 165°F on an instant-read thermometer in the thickest part of the flesh. If you have at least a couple hours to spare, drain off the drippings into a glass container with room for expansion. The fat will rise to the top immediately. Allow the drippings to cool for about 1 hour at room temperature, and then place the glass in the freezer for at least 30 minutes, or until the drippings have begun to solidify. Remove the glass from the freezer and pour off the fat at the top, leaving the solidified drippings below. If you don’t have the time, you can always use one of those fat separator contraptions, with the spout at the bottom so you can pour off the drippings, leaving the fat behind. Continue with the recipe for turkey gravy.