Instructions

1. To get the turkey drippings, transfer roasted turkey to a serving platter to rest while you prepare the gravy. Empty the roasting pan, straining the drippings. Set aside 1-1/2 cups of the drippings.
2. Heat olive oil in a saute pan over medium-high heat. Add onions and cook, stirring often, for 10 to 13 minutes, or until the onions are lightly browned.
3. Sprinkle flour over the onions and whisk until the flour is dissolved.
4. Add chicken broth and reserved turkey drippings, whisking to combine.  
5. Continuously whisk until the gravy is thickened. Reduce the heat and simmer for five minutes.
6. Add salt and pepper to taste and whisk in the minced chives.
7. Transfer the gravy to a gravy boat and serve hot.