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Step1: Remove the turkey from oven to carving board, cover with aluminum foil and let it stand for 20 minutes. Meanwhile, pour the pan juices into a measuring cup and let it stand for 10 minutes. Place the empty roasting pan over two burners set at medium heat. Skim off 1/4 cup of turkey fat and add to pan. whisk 1/4 cup of all purpose flour into the hot turkey fat, stirring vigorously.

Step 2:  Continue stirring to help the fat coat the flour. This is an important step as constant stirring will help prevent lumps from forming. Cook the flour mixture until it becomes smooth and golden brown in color, continuously scraping up the turkey drippings from the bottom of the roasting pan. The turkey drippings add extra flavor and richness to the gravy.

Step3: Meanwhile, skim the remaining fat from reserved turkey juices. Add enough liquid to the juices, water, broth, juice, wine, or other spirits) to measure 3 cups. Slowly stir juices into flour mixture, adding juices too quickly will cause the flour to seize and create lumps. Bring to a simmer. Once all of the juices are added, bring the gravy to a boil, stirring continuously, until thickened.