|Drippings from roasted turkey|
|3||cups reserved hot cooking water, used to boil potatoes for whipped potatoes|
|1 to 2||cups hot broth from cooking the turkey neck, depending on amount of pan drippings|
|2||chicken bouillon cubes|
|Cold water to make a slurry|
|Salt and freshly ground black pepper, to taste|
Remove roasted turkey from roasting pan; set it aside on a cutting board, and cover it with foil while making gravy.
Spoon fat from the roasting pan and discard, reserving pan juices. Place the roasting pan over the stove burners and turn the heat to medium-low. Stir in the hot cooking water from the potatoes, scraping up brown bits from the bottom of the roasting pan. Add hot broth from cooking the turkey neck and bouillon cubes, and cook several minutes until bouillon dissolves, stirring occasionally.
Place flour in a medium bowl. Whisk enough cold water into the flour to create a smooth, creamy slurry the thickness of egg whites. Whisk the slurry, a little at a time, into the broth mixture, stirring constantly until the gravy begins to thicken. If mixture is too thick, stir in a little extra potato water or tap water. If itís too thin, mix together additional flour slurry and whisk it into gravy.
Season the gravy with black pepper and a pinch of salt, if needed. Turn heat to low and keep the gravy hot, stirring occasionally, until ready to serve. Transfer the gravy to a pitcher or gravy boat.
Recipe makes 8 to 10 cups turkey gravy.