Turkey Gravy

• Turkey drippings (broth) – from Turkey
• Flour – about ½ cup
• Water -  about 1 ½ cups

After the turkey is cooked, and a little while before dinner, open the turkey pan and ladle out a lot of the turkey drippings (broth) from the turkey pan.   You have to kind of tip the pan to the side (use a potholder) and scoop a lot of the broth out and put it in a bowl.

Then use a cup designed to siphon off the fat (can be made without this step, but may cause indigestion) to remove the fat. Put the now fat-free broth into a pot.  Heat the broth. 

Put about one and a half cups of water and maybe a half cup or so of flour (I just eyeball this so the amounts are not exact at all) in a cup with a lid. I use a plastic two cup container that comes with its own lid and spout.  Shake it up really good to mix. 

Then use a strainer as you pour the water/flour mixture into the pot of boiling broth.  Stir like crazy, without splashing it out.  Keep stirring until it thickens, or it will lump.  If it lumps anyway, which it often does, put it in a blender and blend out all the lumps and then put it back in a pot.

Keep it on low heat until you are ready to serve it.  Salt and pepper to taste.