- 2 cups Turkey Bone Broth
- 4 tablespoons butter
- ¼ cup flour
- 1 teaspoon chopped fresh thyme
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
Heat a 2-quart saucepan over medium-high heat. Add the butter. When the butter is melted, add the thyme and cook until fragrant but not browned, about 1 minute. Add the flour and stir using a whisk. Cook, stirring constantly, until the mixture begins to brown, about 1–2 minutes. Add the broth slowly, about one quarter cup at time, while continuing to whisk constantly. The gravy will thin out as the broth is added. Once all of the broth is added, season with salt and pepper, stir, then bring to a boil. Once boiling, reduce heat to low and simmer until the gravy has thickened enough to coat the back of a spoon, about 5–8 minutes.