1. Carefully pour all of the pan juices from the roasting pan into a fat-separator measuring cup or 4-cup heatproof liquid measure.

2. Spoon off 3 tablespoons of the turkey fat that rises to the top and add it back to the pan. Discard the remaining fat from the surface of the pan juices.

3,Add enough of the reserved homemade turkey broth to the pan juices to measure 2 cups of liquid. Set aside.

4. Place roasting pan with turkey fat directly on a large burner on the stove.

5. Over medium-high heat, use a flat whisk to scrape up the browned bits from the bottom of pan. Depending on the size of your roasting pan, you may want to straddle it between 2 burners, or rotate it around 1 burner.

6. Lower heat to medium. Make a roux by sprinkling flour into the pan all at once and cooking, whisking constantly, until the mixture is smooth and golden brown, 3 to 5 minutes.

7. Slowly pour in the turkey broth, a few tablespoons at a time, whisking constantly. Have faith; as you stir constantly and the mixture comes to a boil, the lumps will dissipate.

8. Simmer for 5 to 10 minutes, until the gravy reaches the thickness you like.

9. Add salt and pepper to taste.

10. If desired, strain gravy into a small saucepan.

Adapted for Beyond Wonderful from Cooking School Secrets for Real World Cooks
by Linda Carucci (Chronicle Books 2005).

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