In saute pan melt fat(you can use lard, tallow or butter; we sell pasture based clean rendered lard and tallow) on medium heat. Each has their own flavor and none will overpower a well made turkey stock.
Whisk flour into the fat and stirring constantly as you cook on medium high heat for 1-2 minutes.
Slowly add warm broth to pan whisking constantly, make sure each bit of broth is incorporated before adding more to maintain a smooth consistancy.
Cook gravy for 5-7 minutes on medium to medium low heat after it reaches a simmer.
Add any drippings from the turkey roasting pan and whisk in.
Remove pan from heat and Salt and Pepper to taste.
Gravy can be made up to 3 days a head of time and stored in the refrigerator; or frozen and stored up to 3 months.
If frozen transfer to refrigerator the night before you want to serve to thaw.
To reheat: Pour gravy in sauce pan and warm over medium heat, stir or whisk until warmed through. Add water or stock as necessary if gravy is too thick.