Roasting Pan Gravy

This is roast turkey, but the same method works for chicken, duck, pork and roast beef. 

Hot pan drippings
Flour
S&P
Broth
**************

Roast Turkey has been removed to rest before carving. Let's make gravy from the pan drippings.

With your whisk, stir it all up with heat on no more than medium under the pan. Is there water in the juices, or is it all fats? You want to allow the watery stuff to boil away. My roast turkey was in the oven for hours, there is no water, just the browned butter I basted with.

Once watery juices are boiled away, add flour. I use 1/4 cup per 2 cups liquid to be added. I plan to add two cans of broth, this is about 3 cups liquid, so I used 3/4 cup flour.

I gauged the amount of fat I had, so that flour amount used up all fats. Making this thickened roux. If you aren't sure you have enough fats to use this amount of flour, add flour 1/4 at a time. Until you get this thick consistency. Keeping in mind how many 1/4 of flour you added, for each, use one cup broth or other liquid.

OK, time to add broth. Stir, stir, stir with your whisk. Scraping browned bits off the pan. THIS is where you get your flavor. Don't scrimp on this step. Heat should be medium low, as you stir, stir, stir.

Perfect, like always. If you find that your gravy is too thick or thin, don't panic. Thin gravy can be heated until it thickens (boiling away excess liquid), too thick gravy can have extra broth, or water added to it. Keep temperature low if you are just learning how to make gravy. Gravy isn't something you walk away from. It will burn. Take your time, it will turn out great!! All this needs is a touch of pepper...

One last taste to make sure it's ready for the table.