Gravy

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   ["After the turkey is done, let it sit in the pan for 20-30 minutes until it is is ready for carving, then take the turkey out of the pan and pour the drippings (juice and fat mixture) from the pan into a large measuring cup.", "", "The fat will rise to the top. Pour about 1/2 cup of the fat back into the roasting pan and set the pan over two burners on lowest heat. Using a whisk, blend about 3/4 cup of flour into the fat to make a smooth paste. Add some salt and pepper.", "", "Next mix the juice part and any additional broth you have made (by simmering the giblets and neck with some vegetables, wine, etc.)to make 8 cups.", "", "Gradually blend the broth mixture into the fat and flour paste (this is called a ""roux, by the way). It is important to add the liquid slowly and stir constantly to avoid lumps.", "", "When it's all blended and smooth, you can increase the heat a bit and simmer the gravy on low until it's ready to serve.", "", "Makes:"]

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