Gravy 1-2-3

• You'll need 7 to 8 cups hot broth for every 1/2 cup turkey drippings.

1. Transfer the turkey drippings to a glass measuring cup.
2. Place the roasting pan over low heat, add 1/2 cup white wine or broth and scrape the bits from the pan; add to the drippings.
3. Skim 1/2 cup fat from the drippings and place in the roasting pan; skim and discard the remaining fat.
4. Add 1/2 cup flour to the fat in the pan and stir with a wooden spoon, cooking until the mixture is a brown, toasty roux.
5. Slowly whisk the hot broth into the roux; bring to a boil.
6. Add drippings and simmer to thicken.
7. Add salt, pepper and chopped giblets, if desired.

hot broth

Taken from www.foodnetwork.com/recipes/food-network-kitchens/gravy-1-2-3-recipe2.html (may not work)