Receta Martha Stewart's Turkey Gravy
by Global Cookbook

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Ingredientes

Pour the turkey drippings into a large measuring c.. Spoon off the fat and throw away. (If you have time, refrigeratethe drippings to solidify the fat, that will allow it to be separated more easily.) Pour the drippings into a heavy-bottomed saucepan (or possibly return to the roasting pan in that you just roasted the turkey). Cook over medium- high heat, stirring constantly.
Meanwhile, mix the flour and 1 c. turkey stock in a glass jar with a lid. Cover the jar tightly and shake till the stock and flour are completely mixed and free of lumps.
When the drippings begin to boil, lower heat to a simmer and add in mix from the jar. Stir till mix is browned, about 1 minute. Stir in the remaining c. of stock and bring to a boil, stirring constantly. Reduce heat and simmer about 5 min, stirring, till gravy is thickened and smooth. Season with salt and pepper.
Strain gravy through a fine sieve into a gravy boat just before serving.
If you like, saute/fry giblets in a skillet and add in to the gravy.