To get drippings from your turkey: When the turkey comes out of the oven, let it rest. Once the resting time is over, transfer your turkey to a cutting board or serving platter.

Carefully add the liquid or "drippings" that remain in the bottom of the pan to a large bowl, or pour into a fat separator (that's the one I have and love).

If you don't have a fat separator: Let the drippings sit for a minute, allowing the fat to naturally separate from the rest of the drippings. You will notice that the fat will rise to the top, leaving the drippings and liquid on the bottom. Use a large spoon or ladle to skim and remove most of the fat from the top of the the drippings.

To make the gravy: Add 1 cup of drippings to a large saucepan.

Add 1/2 cup flour to the pan and whisk together until it makes a smooth paste. (At this point, you'll need to use a little of your own judgement. You want a pasty consistency. If yours seems a little greasy, add more flour).

When you have found the right consistency, whisk the mixture slowly over the heat as it begins to brown.

Once you get a nice golden-brown color, whisk in 2 cups of chicken broth and 1 additional cup of drippings.

Allow the gravy to cook, whisking constantly for about 5 to 8 minutes, or until thickened.

If the gravy is too thick, add more broth or drippings liquid. If gravy is too thin after cooking for 10 minutes, add a cornstarch slurry (mix 1 tablespoon of cornstarch with 1 tablespoon of water and then add to the gravy).

Once you're happy with the consistency of your gravy, season with salt and pepper to taste, and enjoy!

Store leftover gravy covered in the refrigerator.