Mean Chef's Turkey Gravy

I adopted this wonderful recipe from mean chef. It is a perfectly flavored, wonderfully browned gravy.

When the turkey is done , transfer it to a serving platter to rest and set aside.

Pour the pan drippings into a 1-quart glass measure , medium bowl , or gravy separator.

Leave any browned bits in the bottom of the roasting pan.

Let stand for 5 minutes.

Using a large spoon , skim the clear yellow fat that rises to the surface and reserve.

If the drippings dont seem dark enough , pour half back into the roasting pan and set over two burners.

Bring to a boil over high heat.

As the drippings reduce they will darken.

Pour in the remaining drippings until the liquid in the pan is as dark as you want.

The amount of drippings will decrease , but the finished gravy will be darker and taste better without having to resort to something from a bottle.

Remove browned drippings and add enough stock to the drippings to measure 4 cups total cooking liquid.

Set aside set the roasting pan on top of the stove over 2 burners on moderately low heat.

Add 6 tablespoons of the reserved fat to th.

pan dripping, turkey broth, all-purpose flour, fresh ground black pepper, salt