2 talespoons flour
1 teaspoon poultry seasoning
Salt and pepper

Pour turkey drippings into a large container and let cook slightly. Skim fat from drippings and reserve. In a large saucepan over medium heat, make a roux by combining 2 tablespoons of the skimmed fat and the flour. Cook until mixture is a beige color. Slowly whisk in 2 cups of turkey drippings (substitute chicken broth if short on drippings or if a thinner consistency is desired) Stir in poultry seasoning. Over medium-high heat, bring to a boil, stirring constantly until gravy is desired consistency. Remove from heat. Season with salt and pepper, to taste.

We tried this today and it was the best we have ever made…