This is so much easier than I ever thought it was. Stress-free gravy, though, means everything else needs to already be finished, or you have to have enough helping hands that you don't have to worry about the other last minute items getting done.
4 T butter
6 T flour
3-31/2 c chicken stock (or beef stock)
turkey drippings (or roast drippings)
Pour the turkey drippings into a large measuring cup. Let it rest for about 10min then spoon off the fat and discard. If you have a fat separator measuring cup, it's much quicker and easier, so put that on your wish-list. Add enough broth to the drippings to make about 4c liquid.
Place the roasting pan over the stove burners on medium heat. Melt the butter in the roasting pan, scraping the browned bits from the pan into the butter with a wooden or silicone spoon. Add the flour and stir for a few minutes to cook the flour. You want this roux to be a light brown.
Continue stirring - actually, a whisk works best, so continue whisking - as you ad the broth mixture a little at a time, to fully incorporate. Redue heat as need to keep mixture at a simmer. Whisk constantly until the gravy is thick and smooth. This will take about 15min. You can lower the heat to keep it warm, stirring occasionally, until ready to serve - if you trust your burners - mine are too hot. (A new range is on next Christmas' wish list.)
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