Roasted Turkey with Classic Pan Gravy

One Perfectly Roasted Turkey Pan Juices from turkey

2 tablespoons of butter (optional)

3 tablespoons of flour

3/4 oz. Glace de Volaille Gold, dissolved in 2 cups of hot water

Grey Sea salt and ground black tellecherry peppercorns

After you've roasted your turkey, transfer it to a cutting board, cover with foil and let it rest. Pour off all the juices from the pan into a fat separator or large measuring cup. Let it sit to let the fat rise to the top and spoon off. Put two tablespoons of fat back into the roasting pan (or 2 tablespoons of butter) over medium low heat. Discard the remaining fat but preserve the remaining juices. Add 3 tablespoons of flour to the roasting pan. Stir to make a thick paste (roux) and cook 1-2 minutes, stirring constantly. Add diluted Glace de Volaiile Gold to the juices, enough to equal 2 cups. Gradually whisk the stock/pan juices into the roux/roasting pan. Continue whisking until all the lumps have disappeared and dissolved. Stir with a wooden spoon scraping up all the brown bits from the bottom of the roasting pan. Bring to a simmer and cook for 10 minutes. Thin if necessary, with additional Glace de Volaille Gold. Season with salt and pepper. Feel free to add 1-2 tablespoons of fresh herbs (rosemary, thyme or parsley) or splash of Madeira or sherry wine for different flavor.