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Step 1
After removing the cooked turkey and wire rack from your pan, skim it for any undesired pieces floating around. Leave any pieces of meat that fell off the bird. Add a little water to the existing juice in the pan.
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Step 2
Taste the juice to see if the flavor is adequate. Remember, you want the flavor to be strong because once you thicken it, the flavor mellow out. If it needs help, add some turkey bouillon, usually available this time of the year, to the pan. If you can't find any, chicken bouillon will work.
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Step 3
In a medium sized bowl, place about 1 cup all purpose flour. Add enough water to it to make what is called a "slurry". You want it to be the consistency of thin cake batter.
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Step 4
Bring the liquid in your roasting pan to a rolling boil on the stove top. With a wire whisk, whisk in the flour mixture slowly. Continue to whisk gently as the liquid thickens. When it arrives at the desired thickness, turn the heat down to low and allow to cook a few minutes longer, stirring occasionally.
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Step 5
Allow to cool slightly and spoon into a gravy boat for service at the table. Enjoy!!
