Too thick - add broth Too thin - mix 1 Tbls butter with 1 Tbls flour and whisk in Lumps - use your strainer Fat from drippings can be supplemented with butter if you need more. Drippings can be supplemented with turkey or chicken broth if you need more. Recipe can easily be doubled or tripled.

¼ cup all-purpose flour 1 cups drippings 4 Cups of Chicken or Turkey Stock 1 Tbls butter or heavy cream 1 Tsp celery salt salt and pepper to taste

Transfer the fat to a large saucepan over medium heat. Let the fat melt and then sprinkle on the flour. Using a wooden spoon, stir continuously until the fat and flour have formed a homogeneous mixture. Continue stirring until the flour browns slightly, this takes 4-5 minutes. If your drippings have cooled down, heat them up in the microwave for thirty seconds or more until they are nice and hot. (If you have less drippings than the recipe calls for, supplement with turkey broth or chicken broth.) Whisk in the hot drippings slowly into the roux. Keep whisking until the liquids are fully incorporated. Bring the gravy to a simmer and continue simmering until it reaches your desired consistency. Season with salt and pepper and for the final step...stir in one tablespoon of butter or heavy cream. Serve hot.