Thanksgiving Dinner - Turkey Gravy

The last thing that needs to be made on Thankgiving is the gravy.  I use the juices that have run out of the bird to make it.  The flavors of the brine, stuffing and herb butter will seep into the juices on the bottom of the pan to make the flavors the same as in the turkey.  Here is my super easy recipe for Thanksgiving turkey gravy.

4 cups of juices from the bird, fat separated and removed
4 TBS flour
4 TBS butter

If you do not have enough juice, you can add canned turkey or chicken stock. 
If you want less gravy, simply adjust the butter and flour.  The proportions are the same: 1 cup of juice: 1TBS flour: 1 TBS butter.

Here's how:

Add the butter to a small pan and melt it, but do not brown.

Add the flour and cook it for 1 - 2 minutes, until it is incorprated and the raw flour flavor is cooked out.

Using a whisk, stir the pan while slowly adding the liquid.

Continue to mix and heat the gravy until it boils.  Once boiling, stir for one more minute.  It is done.