When the turkey is done, remove it from the pan and set it on a carving/serving platter. Remove the rack from the pan.
Place the pan over two burners of your stove (make sure the pan is flame-proof). Heat the drippings on medium flame, stirring in the flour and cooking until the flour is cooked through and no longer raw, about five minutes. Add the stock; if too much has evaporated, add enough water to make 3 cups. Stir to mix all ingredients thoroughly and simmer until thick and reduced, about 10 to 20 minutes. Add the reserved giblets and salt and pepper to taste.
This page modified November 2006
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