1 1/2cupsdrippings from the roast turkeyor turkey stock
salt & pepperto taste
Instructions
Pour off all the turkey drippings into a large bowl or liquid measure. Skim off the fat. Return 1/4 cup fat to the roasting pan. Place over medium to medium high heat.
Sprinkle over flour and whisk to create a paste. Cook 1 minute. Whisk in remaining drippings. Bring to boil and then reduce to simmer, whisking to avoid lumps. After gravy boils, it should thicken up nicely.
Taste and add salt or pepper if desired. Serve gravy warm.
Notes
*If you don't have enough fat from your roasted bird, use butter*If you don't have enough drippings, substitute remaining with chicken or turkey stock.*This recipe easily doubles! *If you would like a thicker gravy, add an extra tablespoon or two of flour*if you would like a thinner gravy, whisk in more chicken or turkey stock