Directions

1. Remove your turkey from your roasting pan, and pour the pan drippings into a large glass measuring cup or bowl. leaving the brown bits in pan. Let drippings stand at least 5 minutes to allow fat to separate from the juice.
2. Skim 6 tablespoons of the fat from top of drippings and return to pan. Pour out and discard the remaining fat. Add enough broth or water to remaining drippings to measure 3 cups and set aside.
3. Stir flour into fat in the roasting pan using a wire whisk. Stir constantly, scrapping up the brown bits until the mixture is smooth and bubbly. Cook until the gravy is your desired shade of brown. Remove the pan from heat and stir in the drippings. Heat to a boil, stirring constantly for one minute or until the gravy begins to boil. Boil and stir 1 minute or until gravy thickens. Stir in salt and pepper.