When the turkey is done, transfer it to a serving platter and set aside.
Always degrease the drippings and stock before making gravy. Pour the pan
drippings into a 1-quart glass measure or medium bowl, leaving any browned
bits in the bottom of the roasting pan. Let stand for 5 minutes. Using a large
spoon, skim the clear yellow fat that has risen to the surface and reserve.
(If the drippings don't seem dark enough, pour half back into the roasting
pan and set over two burners. Bring to a boil over high heat. As the drippings
reduce and darken, occasionally pour in the remaining drippings until the
liquid in the pan is as dark as you want. The amount of drippings will decrease,
but the finished gravy will be darker and taste better, without having to
resort to bottled gravy coloring.) Add enough stock to the drippings to measure
4 cups total.
Set the roasting pan on two burners over moderately low heat. Add 6 tablespoons
of the reserved fat to the pan. (If you don't have enough fat drippings you
can always use melted butter). Sprinkle the flour into the pan, whisking constantly,
until it turns beige, 1 to 2 minutes. (Use a whisk to avoid lumpy gravy. A
flat paddle-shaped whisk works better than a balloon which to reach into the
corners of the pan. If you have a nonstick roasting pan, use a heatproof plastic
whisk, available at kitchenware stores: Mine has become an indispensable tool.)
It is important to let the mixture cook for a minute or two to allow the flour
to lose its raw taste, but adjust the heat as needed to keep it from burning.
Whisk in the stock/drippings mixture, scraping up the browned bits on the
bottom of the pan. Simmer for 2 to 3 minutes, whisking occasionally. If the
gravy seems too thin, increase the heat to medium and boil until it is as
thick as you wish. If the gravy seems too thick, thin with additional stock.
Season with salt and pepper. If desired, strain the gravy through a wire sieve
to remove any extraneous browned bits of drippings.
