Turkey Gravy

Directions

1. Remove roasted turkey and rack from roasting pan. Pour drippings from pan through a sieve into a 4-cup measuring cup. Remove 3 tablespoons fat from measuring cup and set aside in a small dish to use in step 4.
2. Place roasting pan on stove top over medium-low heat. This may cover 2 burners. Slowly add 1 cup turkey broth. Stir and scrape up browned bits from bottom of pan. Pour liquid and bits through a sieve into the 4-cup measure with drippings. Let stand a few minutes as fat rises to the top.
3. Skim fat from top of liquid and discard. Add enough turkey stock to measure 3 1/2 cups.
4. Place a 2-quart saucepan over medium heat. Add reserved fat from step 1 or use 3 tablespoons butter. Once fat has melted, whisk in flour. Cook, whisking constantly, until flour turns golden. Gradually whisk in 2/3 of the turkey stock mixture into saucepan. Bring to simmer, stirring constantly, and cook 2 to 3 minutes, until thickened and smooth. Adjust to desired thickness by adding remaining 1/3 stock, as needed. Add chopped giblets, if saved, and continue to stir until heated through. Season with salt and pepper, to taste.
5. Pre-warm gravy boat by filling with hot water. Empty contents and fill with gravy just before serving.