4 tablespoons turkey fat[from the drippings]
4 tablespoons flour
2 cups turkey stock, chicken stock or chicken broth heated almost to boiling
defatted drippings from the turkey roasting pan to taste
salt and freshly ground black pepper to taste
Heat the turkey fat in a medium saute pan or pot over medium heat.
Whisk the flour into the fat and cook for two minutes.
Add the hot stock or broth whisking to combine.
Continue to heat, whisking occasionally, until the gravy shimmers and thickens, about five minutes.
Add the defatted drippings and the salt and pepper to taste and strain if desired.
Thin with a little more stock if necessary. Serve immediately. [About two cups eight servings.]
This is from the Washington Post---according to my aged newspaper clipping!