• In a large skillet over medium-low heat melt the butter, I use a stainless steel skillet.
  8 tablespoon Salted Butter
• Once the butter melts add the onions and simmer, stirring occasionally until the onions begin to brown around the edges, about 15 minutes.
  1 large yellow onion
• Stir in the cracked garlic and herbs. Continue to simmer until the onions are a deep caramel color, about 10 more minutes.
  3 cloves garlic, 2 sprigs fresh rosemary, 2 sprigs thyme, 1 stem fresh sage
  
• Mix in the turkey base until it melts into the onion mixture.
  2 teaspoon turkey base
• Add the heaping ⅓ cup flour into the onion/butter mixture, stir constantly for 1 minute.
  ⅓ cup (heaping) all purpose flour
  
• Pour in a little of the turkey stock and scrape up bits from the bottom of the pan. Then whisk the rest of the turkey stock into the flour/onion mixture, making sure to get all the flour from the edges of the pan whisked in.
  3 ½ cups turkey stock
  
• Increase the heat to medium and simmer the gravy, it will thicken as it cooks.
• Taste for seasoning. Give the gravy a taste and see if you want to add some kosher salt & pepper.
  kosher salt and pepper
  
• Strain the gravy. Place a fine mesh sieve over a bowl and pour the gravy through the sieve. Use the whisk to stir the solids making sure you get all the flavor and gravy through the sieve. Discard the solids.
  
• Serve the gravy hot!

MAKE AHEAD OPTION - can be made a day or two ahead.

• Prepare the gravy completely and let it cool.
• Pour into an air tight container and pop in the fridge. The gravy will congeal in the fridge, that is ok.
• To reheat place the gravy in a sauce pan over low heat, stirring frequently, until it is liquified.
• Taste for seasoning. You can also add a little extra broth, stock, or milk if it is too thick.
• Serve Hot