Turkey Gravy with flour

Makes 4 cups of gravy

6 Tbs. fat from the drippings
6 Tbs. flour
4 c. broth (make this from the neck and gizzards while the turkey is roasting)
salt and pepper to taste

Put the fat back into the pan and turn burners on under the roasting pan so you can heat it.  Sprinkle the flour in and use either a metal spatula or a gravy whip to make a roux.  Cook a few minutes, stirring constantly.  Slowly add the broth, stirring to incorporate and bring to a simmer.  Simmer until the gravy is the consistency you like, then add salt and pepper to taste.