Add the butter to a large saucepan over medium heat. Once melted, sprinkle the fresh herbs and ground black pepper over top, letting them sizzle and bloom in the butter until fragrant, about 30 seconds. Add the turkey base and flour to the pan, whisking vigorously to eliminate any lumps in the roux. Cook the roux for 1-2 minutes, stirring constantly, until golden brown.

Slowly add the turkey broth into the pan, whisking constantly to eliminate any lumps in the roux. Cook 3-4 minutes, stirring occasionally, until the sauce has thickened to the point that it coats the back of a spoon (nappe). Reduce heat to medium-low and, while stirring occasionally, let the gravy simmer for 3-4 minutes longer, until thickened. Season with kosher salt to taste. Remove from the heat and allow to cool completely.

Once cooled, transfer the prepared gravy to a large airtight container or jar. We like to use a quart-sized mason jar to save space in the refrigerator during busy holiday weeks. Store in the refrigerator for up to 5 days.

Transfer the make-ahead gravy to a large saucepan. Reheat over medium-low heat, whisking often, until warmed through, about 5-8 minutes. Meanwhile, as the gravy reheats prepare the drippings. If you have roasted a chicken or turkey, transfer the drippings from the roasting pan to a large liquid measuring cup. Use a spoon to skim off most of the fat and discard. (If your chicken or turkey is butter roasted, there will be a lot of fat – leave some of it in for flavor, but you definitely don’t need it all for a rich gravy!) Stir the drippings into the warm gravy for added color and flavor. If needed, whisk in the remaining ¼ – ½ cup turkey or chicken broth until desired consistency is reached. Taste and season with additional kosher salt and ground black pepper as desired.

Reduce the heat to low to keep the gravy warm until you are ready to serve, stirring occasionally to prevent burning. If a film forms at the surface just give it a good whisk and it will incorporate back into the gravy in no time. Transfer to a gravy boat and serve alongside your roast turkey or roast chicken, mashed potatoes, and stuffing. Enjoy!