1Using a large skillet melt your cannabutter over medium heat. Watch it closely.
2Add in your sliced onions and sauté them for about ten minutes.
3Next add in the rosemary and sage and cook for another ten minutes.
4Slowly add in the flour and whisk the mixture for a minute. then whisk in the stock and begin to boil the mix until it begins to thicken.
5Stir everything frequently. Next use the pan that you used to cook the turkey in and pour the juices out in to a cup. Remove the fat that rises to the top and pour the juices in with the gravy. In your roasting pan, add vinegar. Bring that to a simmer over medium, scraping up the browned bits left behind.
6Pour this new mixture in to a small sauce pan. Boil it for about 3 minutes and then add it in to the gravy. Stir it together well. Add salt and pepper for seasoning if you choose.