The gravy should be prepared from the juices remaining in the pan that the turkey was roasted in, after the turkey has been allowed to set for 20 minutes.
5 Tbsp. flour
2 Tbsp. butter
Pan juices from the turkey roasting pan
A light sprinkling of dried tarragon or marjoram
Prepare a roux by melting the butter with the flour in a large saucepan over medium heat until it is slightly browned. Stir the roux constantly so as not to burn the flour. Gradually add the turkey juice, a little at a time, stirring constantly until all of the juice has been used and the mixture reaches a simmer. If the resulting gravy is not thick enough, mix a little flour or corn starch in a little wine or water and add to the gravy. If the gravy is too thick, add a little water or wine and bring back to a simmer.
