Once your turkey has been removed from the roasting pan, you can get to work.
Place your roasting pan on the oven and heat over medium-high heat.
Pour water into the pan and scrape the brown bits off the pan using a rubber spatula.
Once the pan seems relatively clean, strain the liquid through a sieve and into a measuring cup. Discard anything the sieve catches. Leave the measuring cup to sit for a moment as the fat will separate from the broth with the fat floating on top.
When the drippings separate from the broth, skim the drippings with a spoon and add to a saucepan; heat over medium-high heat or until it boils.
As soon as it boils, whisk in your flour to create a roux (a thickening agent often used in sauces and gravies).
Stir continuously for 5-10 minutes until the roux is a light brown color and no longer smells of raw flour.
Once your roux is ready, add the remaining broth from the measuring cup and heat over medium-high heat or until it reaches a boil.
When the gravy reaches a boil, season with salt and pepper and you’re good to go.
If the amount of gravy is lacking, or you need more liquid, just adding some broth for a higher yield and smoother consistency!