2 cup roasting pan juices or turkey stock (if not enough pan juices)
3 Tbsp. reserved fat from pan drippings
3 Tbsp. all-purpose flour
Begin by pouring the roasting pan drippings into a fat separator (this is the measuring cup where the spout comes from the bottom, which lets you to pour the pan juices and leave the fat behind). Allow to stand for 2-3 minutes while fat rises to the top. Then pour 2 cups of pan juices through spout into a liquid measure. If there are not 2 cups of liquid, the remainder may be made up using turkey or chicken stock. Set pan juices/stock aside.
Next to make a roux, place 3 Tbsp. of fat from the separator in either the roasting pan or in a small saucepan. If you happen to be short on fat, the remainder ocan be made up with butter. Heat over medium heat; if using the roasting pan, place over 2 burners. When the fat is hot, sprinkle flour over it and whisk fat and flour together until smooth. Continue to cook for about another minute; it will be bubbly and the raw flour smell should be gone. Next add in the pan juices/stock to roux and increase heat to medium-high; bring mixture to a boil, stirring constantly. If preparing in the roasting pan, use this opportunity to scrape the cooked brown bits from the pan and incorporate them into the mix; they hold a great deal of flavor. Once boiling, reduce heat to medium-low and simmer, stirring often, until desired consistency is reached, about 10 minutes for "heavy cream" consistency. Season with salt and pepper and keep warm until serving.