Turkey Gravy

You can make only so much fine flavored gravy. The amount depends on the savory juices left in the roasting pan. First, drain off all fat and juice from the pan into a glass measuring cup. Let stand for fat to float, then pour off all but 1/3 cup of fat if turkey weighed 14 pounds, or correspondingly less amount for smaller turkey. Return remaining fat and juice to roasting pan. Add 1/3 cup flour and stir and scrape until flour blends smoothly and residue in pan is loosened. Add 2.5 cups giblet broth or 2.5 cups broth and milk. Place over low heat, stir constantly. Boil 5 minutes. If gravy is too thick, add more liquid to obtain right consistency. Season with salt and pepper. For pan-gravy, skim all but 2 tablespoons of fat from pan juices, add 1 cup of broth, place over heat and stir and scrape until residue dissolves. Add 1/2 cup of cooked, mashed chestnuts for delicious variation. Makes 2.5 cups.