Ingredients
1 cup flour
1 cup butter (2 sticks)
49½ ounces chicken stock (1 large can)
14½ ounces turkey drippings
6 fresh sage leaves, bruised

Directions
In a heavy sauce pan melt butter and add flour. Whisk until a smooth peanut butter colored roux is formed, about 10 minutes. Add stock and sage. Bring to a boil then reduce to a simmer. (This can be made a day in advance and refrigerated.) After your turkey is roasted transfer the juices from the roasting pan to a separator and add turkey drippings to gravy until desired thickness is achieved. Season with salt and pepper as needed. Remove sage leaves and serve warm.

Makes 2 quarts