Note: Two factors help make good deep-brown gravy: the drippings on the bottom of the roasting pan and the slow browning of the flour in the fat.
Serving size: about 2 cups
Preparation time: about 30 minutes
4 tablespoons fat from poultry
4 tablespoons flour pan drippings, including the mirepoix that was used when roasting the turkey
2 cups (1/2 litre) hot turkey or chicken stock
2 teaspoons kosher salt or to taste
˝ teaspoon white pepper, ground or to taste
When the bird has been removed from the roasting pan, skim off all but 4 tablespoons of fat in the pan. If there is not enough fat in the drippings, add butter. Place the pan over a burner and heat it, scraping the bottom of the pan to loosen all the browned bits.
(If the roasting pan is hard to handle, scrape and pour the drippings into a saucepan.)
Stir in the flour and blend well over medium heat for 4 minutes or more, until lightly browned. Slowly pour in the hot stock , stirring constantly, until smooth. Simmer for 10 minutes to develop the flavor. Adjust the seasoning with salt and white pepper. You may strain the gravy at this time or use it as is.