Southern Turkey Gravy

Southern Turkey Gravy

6 tablesoons drippings
6 tablesoons flour
4 cups liquid - broth or water

Remove the turkey to warm platter and keep hot. Pour drippings into bowl, leaving all the brown residue in the roasting pan. Let the fat rise to top of the drippings. Skim off all fat and measure amount needed for gravy, return to pan. The meat juice under the fat should be used as part of the liquid for the gravy. Set roasting pan with fat over very low heat. Blend flour and lukewarm water and add to fat all at once. Cook, stirring constantly until thickened. Add chopped giblets (gizzard, neck and liver), stir until blended. Simmer about 5 minutes. Season to taste with salt and pepper.

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