Easy Peasy Turkey Gravy

1/4 cup turkey drippings and fat (margarine added as needed, see below)

1/4 cup flour

1 quart broth (or as much as you will need)

When the turkey is done roasting, transfer it to a carving board and cover with tin foil. While the turkey rests, take 1/4 cup fat and drippings of the turkey (if you didn't get enough, add some margarine to make 1/4 cup worth) and pour them into a saucepan.

In a saucepan, whisk the fat with 1/4 cup of flour over medium heat for 3-4 minutes to cook the mixture through. When it starts to brown a little, drizzle 1 cup of broth into the mixture, whisking continuously to ensure no lumps form. Then whisk some more.

Slowly add the remaining 3 cups of liquid to the saucepan, whisking to incorporate. Season with salt and pepper to taste. Or add other spices to taste, such as nutmeg, mace or szechuan pepper. Once the gravy has come to a boil, it's ready to serve. Keep hot as needed on a very low simmer, stirring occasionally.

The gravy will keep for up to a week in a covered container. Reheat slowly, whisking occasionally.

Note: you can use more drippings and fat, but make sure to increase your flour as well; you should use approximately the same volume of flour as fat: 1 cup of each, for instance.

Note: for added flavor, you can a little wine instead of some of the broth, or a couple of splashes of brandy. Or for a country-style-ish gravy, use a parev milk.