Ingredients
Roasting pan with turkey drippings
1/2 cup all-purpose flour
2 1/2 cups Giblet Stock for Salt and Pepper Turkey
Coarse salt and ground pepper
Preparation
While turkey rests on cutting board, place roasting pan on stove across two burners. Bring pan juices to a simmer over medium-high. Cook, scraping up browned bits with a wooden spoon, until liquid thickens and holds a trail, 8 to 10 minutes.
Add flour and cook, stirring, until blended, about 1 minute. Gradually whisk in stock, then 1 cup water. Bring to a simmer and cook, stirring occasionally, until gravy thickens and no longer tastes floury, about 5 minutes (reduce heat, if bottom of pan begins to scorch).
If desired, strain gravy through a fine-mesh sieve. Season with salt and pepper and keep warm. Whisk before serving (thin with water if necessary).
