1 cup roast turkey pan drippings, skimmed and strained
1 cup low-sodium turkey or chicken stock, plus more if needed
1/4 cup unsalted Challenge butter
1/4 cup all-purpose flour
1 tbsp minced fresh thyme
1 tbsp minced fresh sage
1 tbsp minced fresh parsley
1 tbsp minced fresh chives
1 tsp minced fresh rosemary
Combine pan drippings and stock in a small saucepan over medium heat. Keep warm.
Melt butter in a medium saucepan over medium heat. Add flour and whisk to combine. Cook, whisking often, until golden brown and nutty smelling, 3- 4 minutes. Slowly whisk in hot broth. Season with salt and black pepper. Bring to a boil, reduce to a simmer, and cook until thickened, about 5 minutes. Stir in fresh herbs and serve warm.
Gravy can be made ahead with 2 cups turkey or chicken stock (no pan drippings) and without the fresh herbs. Refrigerate for up to 1 week. To reheat, transfer to a medium saucepan and gently warm over medium low heat. Add more stock, if needed, to reach desired consistency. Stir in fresh herbs and serve warm.