Sort ingredients
skitahoe
QR Code
Listen
PdfMake the gravy: In a large saucepan, melt the butter over medium heat. Add the shallots and cook, stirring occasionally, until softened and the butter has browned and smells nutty, 4 to 6 minutes. Sprinkle in the flour and cook, stirring often, until the roux goes from pale blond to golden brown, 5 to 7 minutes.
Slowly whisk in the stock, stopping to let it thicken and bubble before adding more. Bring the mixture to a simmer, add the thyme, pomegranate juice and soy sauce, and continue to cook, whisking often, until thick enough to coat the back of a spoon, 10 to 12 minutes. Season with salt and pepper. Pick out and toss the thyme sprigs. (The gravy can also be made 3 days ahead: Reheat it in a saucepan over medium heat, tasting and adjusting the seasonings with salt, pepper, pomegranate juice and soy sauce.)
Serve the warm gravy alongside the turkey.