PREP: Halve, peel, and mince half the shallot (save remaining half for another use). Peel and mince or grate one clove garlic. Strip thyme leaves from stems and pick sage leaves from stems; finely chop thyme and sage leaves until you have 1/2 tsp each (skip if you chopped all the thyme and sage while prepping the stuffing).

SKIM: Allow reserved turkey drippings from Step 5 of Roast Turkey recipe to cool and separate, 2-3 minutes (the fat will rise to the top). Using a small ladle or spoon, skim off and discard as much fat as possible. Add water to remaining drippings until you have 3 cups of liquid. TIP: For extra-rich flavor, swap in turkey stock or chicken stock for water if you’ve got some on hand.

SIMMER: Melt 3 TBSP butter in a large pan over medium-high heat. (TIP: If it’s clean, use the pan you used for the stuffing.) Add minced shallot, garlic, 1/2 tsp chopped thyme, and 1/2 tsp chopped sage. Cook, stirring, until fragrant, 1 minute. Add 3 TBSP flour (be sure to measure; we sent more!); whisk constantly for 30 seconds. Slowly whisk in skimmed drippings, chicken demi-glace, and three chicken stock concentrates. Bring to a boil, then immediately reduce to a low simmer. Cook until thickened, 8-10 minutes. Season with salt and pepper.

FINISH: Transfer gravy to a gravy boat or serving bowl and cover to keep warm. TIP: Use a microwave-safe serving bowl for easy reheating.