Even amount of butter and flour – 1/2 cup of each, for example
Drippings from roast turkey, warm, with fat strained off
Turkey broth, chicken broth, or store-bought turkey gravy, if needed (if there aren’t many drippings left)
Salt and pepper, if needed
Directions
Melt butter in a pan. Once melted, sprinkle flour on top, and whisk constantly to combine flour and butter evenly into a paste.
Lower heat, and cook for a few more minutes, continuing to stir with your whisk. Cooking this longer will result in a darker roux. Be sure to cook the roux for at least 2 minutes, to cook off the flavor of the flour.
Once roux has reached your desired color, slowly add drippings, whisking consistently, to fully dissolve the roux and prevent lumps. If your pan is very hot, you may want to turn down the heat, or off entirely, until you’ve incorporated all of the drippings.
If you don’t have enough gravy, add in broth or store-bought gravy a little bit at a time. You don’t want to dilute the gravy too much.
Taste the gravy, and add salt and pepper if needed. Your gravy might be very salty, if so, add some warm water and reheat the gravy. You can also add unsalted butter.