After the turkey has been cooked, pour all the fat from roasting pan into a heatproof container and let settle so fat and juices separate.
Remove fat so only the juices remain.
In the roasting pan, add about a tablespoon of butter and let melt.
Then add flour (Note: the general rule of thumb is 1 Tablespoon of flour for every 1 Cup of liquid, 1:1) into pan. Stir and cook over medium heat until the flour begins to brown.
Remove pan from heat and in a steady stream while continually whisking, add juices into pan. If it seems you don’t not have enough liquid, add chicken stock and/or water (I also add a little white wine or sherry for taste).
Continue to whisk until it is smooth.
Return pan to heat and continue to stir over medium heat. You want to continue to stir and bring the heat up gradually as the gravy thickens.
When the gravy has thickened to your liking (it will also thicken slightly as it cools), add some herbs (like parsley) and serve.
