Turkey gravy

1. Make Gravy!
Pour the pan juices in a container, a large Pyrex large quart glass or pot
Skim off the surface and reserve at least 1/4 cup of fat
Add the stock to the pan juices to make at least 5 cups in total. This is called your stock mixture!
Put the roasting pan across 2 burners.
Add 1 cup of the stock mixture to the pan to deglaze the pan. To deglaze just use a wooden spoon to stir and scrap the brown bits at the bottom of the pan.
Add remain stock mixture and simmer.
Once done, pour the stock through the sieve into a bowl or pot. Discard the residue.

2. Next stage:
Whisk the reserved fat with the flour in a saucepan, this is call the roux.
Cook the roux over low flame and keep whisking to get the lumps out.
Add the hot stock mixture in fast stream and whisk constantly to prevent lumps.
Now simmer and whisk occasionally till it thicken.
Season gravy with salt and pepper.

3. Tip: if the gravy is too thick just add a little more stock.

4. Serve up a your wonderful turkey.