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"  1. Remove turkey from roasting pan. Pour drippings into a fat separator (4-cup OXO fat separator, $14.99; amazon.com). Once fat rises to the top, pour turkey juices into a 4-cup measuring cup; add enough chicken broth to equal 4 cups total. Set aside. Reserve fat in separator.  2. In a large skillet over medium heat, slowly add \u00BD cup flour to \u00BC cup reserved turkey fat, whisking constantly. Cook, continuing to whisk, until roux is sizzling and golden-brown, about 5 minutes.  3. Gradually add turkey-juice and broth mixture to roux. Cook, whisking constantly to dissolve lumps, until gravy thickens, 8 to 9 minutes. Reduce heat to medium-low and simmer for about 5 minutes. Season with salt and pepper.  Illustration credit: Steven Noble "^^<http://www.w3.org/2001/XMLSchema#string>
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