Pan drippings from turkey
1/2 cup all-purpose flour
1 can (13 3/4 ounces) chicken broth
Salt and pepper
Pour drippings through a sieve into a 4-cup measure. Let stand a minute or two for fat to rise to the top; skim off fat and reserve. Add enough water to juices to make 2 cups. Measure 1/2 cup of fat into a saucepan. Add flour; cook, stirring constantly, until mixture bubbles. Gradually stir in pan juices and the chicken broth. Continue cooking until gravy thickens and boils 1 minute. Season to taste with salt and pepper. Reduce heat to very low; cover pan; simmer, stirring often, 10 to 15 minutes for a very smooth gravy. Makes about 4 cups.
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