Gravy Basics

For each cup of gravy:

2 Tb fat from pan (you can add butter or oil to get the volume you need)

2 Tb flour

1 cup broth

pan drippings

Pour all the fat and pan drippings out of the roasting pan into a glass measuring cup.

Place the roasting pan on the stove over a medium flame and add the fat and flour. Use a whisk to combine the flour and fat and continue cooking for at least 2 minutes. The mixture will be thick and paste-like. It may also brown a bit.

After the flour/fat has cooked for two minutes, whisk in the broth and pan drippings. Simmer until the gravy thickens. Test for proper seasoning and add salt and pepper to taste. Note: pan drippings from a brined turkey may have sufficient salt for the gravy.