• Place butter in a large pot on medium heat. Once it melts, stir in rosemary, thyme and black pepper. Let the herbs cook, stirring, in the melted butter about 30 seconds to a minute.
• Sprinkle the flour over the butter and begin to whisk or stir it together with the flour. This will form a thick paste (roux). Continue to stir and cook for at least one to two minute(s) to cook the flour.
• Slowly whisk or stir the broth into the roux (flour/butter mixture) about one cup at a time. Stir well in between additions to remove any lumps.
• Once all the broth is added, increase heat to medium-high and stir in the browning seasoning. Once the gravy comes up to a bubble, reduce heat to a simmer. Simmer the gravy, stirring often for about 7 to 10 minutes, or until thickened into a gravy texture.

No drippings

• If you are serving immediately, taste for salt and pepper and add if needed. Serve or allow to cool and refrigerate for three to four days.

If adding turkey or chicken drippings

• Strain drippings from turkey or chicken to remove large particles and debris. Stir into the prepared gravy. Taste and add salt and/or pepper if needed.

Re-heating gravy

• After gravy has been prepared, cooled and refrigerated, remove from refrigerator and reheat over medium-low heat in a large pot. Stir often until warm. If adding drippings, follow steps listed for that. Otherwise gravy is ready once warmed.