Gravy...MMMM...Gravy...

If you were at the week when we made roux-based sauces, gravy is just another roux based sauce. But after roasting a turkey, here's what I recommend.

Remove the turkey from the roasting pan, drain the collected juices and reserve. If you've got a good roasting pan that can stand the heat, put it on a burner at medium high heat with a little oil or butter (if you don't--if it's too thin--just drain the juices and scrape off any collected fond as best you can). Add a couple tablespoons of flour to create a roux. Now, add the reserved juices back in to begin the gravy.

Lots of folks make a turkey stock ahead of time, while lots of others use chicken stock for the rest of the gravy. Either is fine. The important part is that each time you add more stock in, you fully incorporate it with a whisk (and as I proved last Monday--you want to use a real whisk, not whatever's handy. I'm still mildly embarrassed...).

I know this is devoid of measurements, but, as always, you're going for taste and consistency. Add the stock slowly and season it as you like it. I'm a black pepper fan in my turkey gravy, personally, but that's just me.

Have fun!