Turkey Gravy

Seperate or skim the fat off he turkey drippings. An easy way to do this is to refrigerate them (time usually doesn’t allow for this when making gravy right after removing the turkey from the oven). In a saucepan combine 1/4 cup flour with 1/4 cup of fat from the turkey and cook this for several minutes over a medium heat, whisking out all the lumps. Add in the  pan juices and whisk thoroughly. Add in 4 cups of stock, whisk and bring to a simmer. Check seasoning and add salt, pepper or any herb flavor you like to taste. Optional–Add a drizzle of cream for a richer gravy.