When turkey is done pour drippings into a bowl, leaving all brown particles in the pan. Let fat rise to the top and skim off. Set juices to the side. Measure 1/4 cup (50 mL) fat back into roasting pan and place over low heat.
Blend in 1/4 cup (50 mL) flour and cook until slightly brown and bubbly. Stir in 2 cups (500 mL) liquid (reserved juices, plus broth, milk, or water) until smooth. Scrape brown particles from bottom of pan, and cook, stirring until mixture is thick. Season to taste with salt and pepper. Serve hot, refrigerate or freeze leftovers.
Note: Use turkey gravy within two days. Be sure to bring the gravy to a boil before serving.
