Gravy for Turkey

• Pan drippings from turkey
• 1 tablespoon flour for every 2 cups drippings
• Juice of 1 lemon

1. Pour off fat from pan drippings.
2. Strain drippings; measure them, to know how much flour to use.
3. Pour drippings into a saucepan and heat over high heat.
4. Combine a little of the drippings with the flour to make a paste.
5. Whisk paste into drippings with lemon juice.
6. Cook over medium heat until gravy thickens, and beat well.
7. Serve with turkey.

pan, flour, lemon

Taken from cooking.nytimes.com/recipes/397 (may not work)