爵士vings:12

Delicious gravy is the unifying factor in the traditional Thanksgiving meal. It’s so important that leaving it to the last moment—so that you can incorporate the pan drippings from the bird—can be unnerving. That’s why we love a make-ahead gravy, which is also good if you are roasting a kosher or brined bird, as either may yield pan drippings too salty to use. OR you can substitute vegetable broth and make this a completely vegetarian gravy, highlighting the woodsy flavor of the mushrooms.

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1/2 oz. (1/2 cup) dried porcini mushrooms
1 qt. turkey, chicken, or vegetable broth
2 oz. (4 Tbs.) unsalted butter
6 Tbs. all-purpose flour
2 to 3 sprigs fresh thyme
1-1/2 tsp. fresh lemon juice; more to taste
Kosher salt and freshly ground black pepper

Preparation

Soak the porcini in 1 cup of very hot water until soft, 10 to 15 minutes. Remove the porcini and slowly pour the soaking liquid into the turkey broth, leaving any sediment from the mushrooms behind; you should have about 4 cups combined liquid. Finely chop the porcini.
Heat the butter in a medium saucepan over medium heat. Sprinkle the flour into the pan and use a flat whisk or wooden spoon to combine it with the butter. Cook, stirring, for about 2 minutes.
Slowly pour 1/2 cup of the broth into the pan while whisking vigorously to disperse the flour. The liquid should thicken quickly. As soon as it thickens, whisk in another 1/2 cup broth. Repeat until the gravy starts to look more like a smooth sauce; then whisk in the remaining broth and bring to a simmer. Add the thyme and simmer for 5 minutes. Remove the thyme, and stir in the chopped porcini and lemon juice. Season to taste with salt, pepper, and more lemon juice.