Rich Turkey Gravy

• Roasting pan with pan juices from a roast turkey (about 14 lb)
• Unsalted butter (less than 1 stick), melted, if turkey drippings yield less than 1/2 cup fat
• About 9 cups hot brown turkey stock
• 3/4 cup all-purpose flour

1. Pour pan juices through a fine-mesh sieve into a 2-quart glass measure (do not clean roasting pan), then skim off fat and reserve.
2. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes.
3. Carefully pour pan juices from separator into a 2-quart measure, and reserve fat left in separator.)
4. If there is less than 1/2 cup reserved fat, add melted butter.
5. Add enough turkey stock to pan juices to total 8 cups liquid (2 quarts).
6. Straddle roasting pan across 2 burners, then add 1 cup of remaining stock and deglaze pan by boiling over high heat, stirring and scraping up brown bits, about 1 minute.
7. Pour through fine-mesh sieve into glass measure with stock.
8. Whisk together reserved fat and flour in a 4-quart heavy saucepan and cook roux over moderately low heat, whisking, 5 minutes.
9. Add hot stock with pan juices in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking.
10. Stir in any turkey juices accumulated on platter and simmer gravy 1 minute.
11. Season with salt and pepper.

roasting pan with, butter, flour

Taken from www.epicurious.com/recipes/food/views/rich-turkey-gravy-231006 (may not work)