Instructions: Remove roasted turkey from the roasting pan. Pour the pan drippings into a 4-cup measuring cup and skim off 1/2 cup of the fat (the clear oily liquid that rises to the top).

Pour the 1/2 cup fat into a saucepan and whisk in 1/2 cup flour. Cook over medium heat until bubbly, stirring constantly.

Skim off and discard any additional fat from the drippings in the measuring cup and add enough ready-to-use chicken broth to make 4 cups total.

Pour the drippings mixture into the saucepan and continue cooking until it boils and thickens, stirring constantly.

This recipe yields 5 cups.

Variation 1: White Wine Gravy - In step 4, add 1/4 cup white wine to the saucepan with the drippings.

Variation 2: Portobello Mushroom Gravy - Saute 1 pound chopped portobello mushrooms in 2 tablespoons butter until browned, then add them to the saucepan with the drippings.

Variation 3: Creamy Tarragon Gravy - In step 4, add 2 teaspoons dried tarragon and 1/2 cup heavy cream to the saucepan with the drippings.

Variation 4: Three-Pepper Gravy - In step 4, add an additional 1/2 teaspoon of black pepper, 1 teaspoon hot pepper sauce, and 3 tablespoons sliced jalapeno peppers to the saucepan with the drippings.

Variation 5: Spicy Orange Gravy - In step 4, add 1 jar (16 ounces) orange marmalade and 1/4 teaspoon ground red pepper to the saucepan with the drippings.

Yield: 5 cups

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.