Bourbon Turkey Gravy

• 6 cups turkey broth or 6 cups canned chicken broth
• 5 garlic cloves, minced
• 2 shallots, minced
• 1 sprig fresh rosemary, minced
• 1 bay leaf
• 1 teaspoon kosher salt (or to taste)
• 1/4 teaspoon fresh ground black pepper
• 4 tablespoons unsalted butter
• 4 tablespoons flour
• Bourbon

1. Pour roasting pan drippings in measuring cup and allow to separate.
2. Reserve 3 tablespoons of the fat.
3. Discard remaining fat and add drippings to turkey stock.
4. Heat reserved fat in roasting pan over medium-high heat.
5. Add garlic, shallot, rosemary, and bay leaf.
6. Cook and stir until shallot is tender, about 5 minutes.
7. Make a paste with butter and flour in a small bowl and reserve.
8. Add broth to roasting pan and scrape up any brown bits from bottom of pan.
9. Bring to boil.
10. Slowly whisk in flour mixture, continuing to boil, until thickened.
11. Season to taste with salt and pepper.
12. Stir in one capful of good bourbon just before serving.

turkey broth, garlic, shallots, rosemary, bay leaf, kosher salt, fresh ground black pepper, unsalted butter, flour, bourbon

Taken from www.food.com/recipe/bourbon-turkey-gravy-195862 (may not work)