Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat
6 tablespoons drippings and brown bits from Herb Butter Roasted Turkey Breast
½ cup all-purpose flour
2 cups turkey stock
Salt and pepper, as desired
- Melt butter in 1-quart saucepan over medium-low heat. Add turkey drippings. Whisk in flour; cook, whisking occasionally, 1-2 minutes.
- Whisk in stock; bring to a simmer. Season with salt and pepper, as desired.