turkey drippings
1½ cups chicken broth
¼ cup flour
salt, pepper and herbs to taste

  • Remove turkey from oven, remove from baking dish to rest.
  • Heat drippings in pan until sputtering, add 1 cup of broth and deglaze pan.
  • Remove drippings and refrigerate until separated.
  • Skim ¼ cup of fat from the drippings, and heat in saucepan.
  • Add ¼ cup of flour and make a roux, and whisk until bubbling.
  • Add 1 cup of drippings and whisk to combine with roux to form a thick paste.
  • Add remaining ½ cup of broth and whisk to smooth gravy.  Add more broth for a thinner gravy, or cook down for thicker.
  • Add salt, pepper, and herbs to taste.