From the kitchen of Renee Wilson.  Renee hosts Thanksgiving
every year.  Everything always tastes wonderful.  This is her gravy
recipe.  Be sure to look at her Perfect Roast Turkey & Walnut
Raisin Stuffing recipes too.

Pour the drippings from the turkey roasting pan
into a heat proof glass bowl or large measuring cup.
Let stand for 5 minutes.

Skim off & reserve the clear yellow fat
that has risen to the top.
Measure 3/4 c fat, adding melted butter if needed.
Add enough turkey stock/ broth to the skimmed
drippings to make 8 c total.

Place the roasting pan on 2 stove burners
over low heat & add the turkey fat.
Whisk in: 3/4 c flour
scraping up the browned bits from the bottom of the pan.
Cook until lightly browned, about 2 minutes.
Whisk in: the 8 c turkey stock
Whisk in: 1/3 c bourbon, port or dry sherry (optional)
Cook, whisking often, until the gravy has thickened
& no trace of raw flour remains, about 5 minutes.

Transfer to a warmed gravy boat.

Makes 7 cups.
"Live as if you were to die tomorrow.
 Learn as if you were to live forever."