Gravy Train: While your turkey rests before carving, spoon about 6 TBL of drippings out of the roasting pan into a saucepan. Add 4 TBL flour and stir vigorously over low heat, a wooden spoon may be traditional (those things are incredibly useful—I suggest you have half a dozen) but I find a whisk works best for this. Pour in two cups of stock and stir constantly. It will take on the texture of wall paper paste, but what you are doing is getting rid of lumps. Add stock in 1 cup increments until it’s the consistency you want. It will probably take five cups. If you happen to have an open bottle of white wine around (and while preparing the biggest meal of the year, I highly recommend it) add about 1/2 cup. If you make it too thin just simmer it for a few minutes. Season with salt pepper and minced garlic.
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