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6 tablespoons flour
6 tablespoons butter or margarine
4 cups chicken broth or turkey stock
In a medium saucepan, melt the butter and whisk in the flour. Cook over medium high heat until the flour is incorporated. Gradually add the broth, whisking constantly and stirring until gravy is thickened and mixture boils. Remove from heat and season with salt and pepper. Refrigerate. Can be made 3 to 4 days ahead.
On Thanksgiving Day, heat the gravy. When the turkey is done, pour off all the drippings into a jar or fat seperator. Skim or spoon off the fat and add the drippings to the gravy.