Turkey Gravy

This turkey gravy recipe assumes that you have just roasted a bird and are set to make pan gravy from its drippings. It yields 4 cups.

Ingredients

Set aside turkey after it is done cooking take the pan the turkey was roasted in and pour all the drippings into a glass measuring cup that can accommodate 1 quart of liquid
Leave any browned bits on the bottom of the roasting pan. These are actually quite tasty and help give the gravy its flavor
Let the drippings stand until the fat rises to the top of the measuring cup
Spoon off the fat and reserve
Add stock so that there are 4 cups of liquid in the measuring cup
Set the roasting pan over medium-low heat you may need to use two burners at once
Spoon out 6 tbsp of the reserved fat and put it back in the roasting pan
Sprinkle the flour over the fat and whisk
Whisk flour and fat for 1 to 2 minutes until the flour turns a nice golden-brown
Pour the drippings and stock mixture into the roasting pan and scrape off the encrusted bits on the bottom of the pan
Simmer mixture for 2 to 3 minutes whisking every so often
Adjust the thickness of the gravy if it is too thin simmer whisking often until the gravy is as thick as you want it. If it is too thick whisk in a little more stock
Season the gravy with salt and pepper to taste
Strain gravy if you want to get rid of any remaining encrusted bits you loosened earlier pour gravy into a gravy boat and serve