Herbed Turkey Gravy

(The recipe assumes that you have just roasted a turkey.)

3 tablespoons unsalted butter
3 tablespoons flour
3 cups low-sodium chicken broth, room temperature
2 sprigs rosemary, leaves only
6 leaves sage, roughly torn
1 tablespoon thyme leaves
2 teaspoons garlic powder
20 leaves Italian parsley
¾ cup dry sherry
¼ cup heavy cream, room temperature

While the turkey rests, prepare the gravy: Start by making a blond roux by melting the butter in a medium saucepan over medium heat. Immediately add the flour and whisk continuously until well combined. Cook until the flour loses its raw flavor and turns golden, about 3 minutes, stirring in the garlic near the end. Whisk in the room-temperature chicken stock until smooth. Bring to a simmer, then reduce temperature to low heat.

Transfer the turkey to a platter and pour off the excess grease from the roasting pan. Place the pan on the stovetop over medium heat. When the pan juices are hot, add the herbs to the pan and fry them, about 2 minutes. Deglaze the pan with the sherry and scrape up the browned bits with a flat spatula.

Bring the roux mixture to a simmer over medium heat. Add the sherry mixture to the roux and stir to combine. Whisk in the heavy cream and simmer to thicken slightly, about 3 to 5 minutes. Season with salt and pepper.