Pan juices and drippings from roasted meat (turkey, chicken, roast beef, etc.)
4 Tbsp. unsalted butter
½ C. all-purpose flour
5 C. broth (chicken if using turkey or chicken drippings, beef if using beef)
Head Country Championship Seasoning, Original
Medium-high on the stove
Strain drippings and juices from the pan used to roast turkey or chicken. Allow to cool to room temperature. Using a fat separator or spoon, skim the fat from the surface of the juices. Discard the fat and set the juices aside.
In the pan used to roast the turkey or chicken, or in a large cast-iron skillet, melt the butter. (Use a whisk to loosen any bits that might be stuck to the roasting pan, if using.) Sprinkle the flour over the melted butter to form a roux, then cook over medium heat. Whisk constantly until the mixture turns golden, in just a few minutes.
Add 1 C. of the broth while stirring, then add 1 C. of the cooking juices. Bring to a simmer and cook, stirring regularly, until the gravy thickens, 7-10 mins.
Season with Head Country Original Championship Seasoning and pepper. Serve hot. Enjoy!