Classic Pan Gravy

drippings from roasted turkey
1/2 cup all-purpose flour
3 to 4 cups chicken broth

1. Remove cooked turkey from roasting pan. Pour pan drippings into a 4-cup measuring cup and skim off
1/2 cup of the fat (the clear oily liquid) that rises to the top.
2. Pour the 1/2 cup fat into a saucepan and whisk in flour. Cook over medium heat until bubbly, stirring
constantly.
3. Skim off and discard any additional fat from the drippings in the measuring cup and add enough chicken
broth to make 4 cups of liquid total.
4. Pour drippings mixture into saucepan and continue cooking gravy until it boils and thickens, stirring
constantly.