Ingredients:
If you've just cooked a turkey. Save those drippings!!! The fat will separate from the darker stuff that I call the "juicy goodness".
You want to use approximately equal parts fat and flour, amounts listed above are approximate.
Add fat or butter to a deep heavy bottomed pan and melt over medium heat.
Stir in most of the flour and cook for a minute or two. Keep stirring to make a smooth roux. Add more flour if it seems thin and runny, but you don't want a lumpy paste.
Whisk in half of the stock. Bring to a boil and keep stirring, gradually adding more stock to get the gravy consistency you desire.
Reduce heat, add spices (and juicy goodness if you have it). Simmer for a few minutes, taste, adjust spices as needed then serve.
Lynn Salmon <>{
