Easy Make-Ahead Turkey Gravy

I am not very skilled in the gravy department, so when I saw this in the local paper I thought it's worth a try. Well it will be how I make my turkey gravy from now on. Its very simple and quite tasty, and I can say I made it myself. It has a nice color and best of all NO LUMPS!

• Ready In: 10 mins
• Serves: 8
• Yields: 4 cups

Ingredients

• 6  tablespoons butter
• 6  tablespoons flour
• 4  cups chicken broth or 4  cups turkey broth
•  salt and pepper
•  pan drippings from turkey

Directions

1. In a medium saucepan, melt butter and whisk in flour.
2. Cook over medium-high heat until flour is incorporated and white bubbles begin to form on the top of the roux.
3. Cook the roux for 2-3 minute after the white bubbles have formed, whisking constantly.
4. Gradually add the broth, whisking constantly until the gravy is thickened and comes to a boil.
5. Remove from heat and season with salt and pepper.
6. At this point, you can cool, cover and refrigerate the gravy base for as long as 4 days. Reheat in a medium-sized pan. When turkey is done, skim off fat and pour drippings into gravy base and bring it to serving temperature.