Ingredients
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Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat
¼ cup
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6 tablespoons drippings and brown bits from Herb Butter Roasted Turkey Breast
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½ cup all-purpose flour
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2 cups turkey stock
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Salt and pepper, as desired
Directions
- 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.
