INGREDIENTS: 
Pan drippings from turkey  
1/2 cup flour 
chicken broth

DIRECTIONS:
Remove roasted turkey from the pan.
Pour the pan drippings into a 4-cup 
measuring cup and skim off 1/2 cup 
of the fat. 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 chicken broth to make
4 cups total. Pour the drippings mixture
into the saucepan and continue cooking
until it boils and thickens, stirring 
constantly.

Yields: about 5 cups

*Use homemade OR canned broth.

*Add giblets and one chopped boiled egg
 to gravy if desired.

*If you need a LOT of gravy stir in a
 jar of ready-made turkey gravy after
 making the Classic Pan Gravy recipe.