turkey gravy recipe

1. After roasting your turkey, pour the drippings from the roasting pan into a fat separator. Let it sit for a few minutes to separate the fat from the juices. 2. In a saucepan, add 1/4 cup of the separated fat and heat over medium heat. 3. Whisk in 1/4 cup of flour and cook for a couple of minutes to form a roux. 4. Gradually add 2 cups of the reserved turkey juices (or chicken broth if you need more liquid), whisking constantly to avoid lumps. 5. Bring to a boil, then reduce heat and simmer until thickened, about 10 minutes. Season with salt and pepper to taste.