Jim Davis: Hi! I am Jim Davis. Welcome to Bryan's kitchen! Today we are going to be making Turkey Gravy. First, we use a medium size saucepan, over medium heat, with two ounces of butter. If you are making Turkey Gravy at home and you have turkey drippings. The fat from your turkey dripping will make even better gravy. First, we will melt the butter and then add two ounces of flour, just regular all purpose flour. When you are making these kinds of combinations, remember that one ounce of butter and one ounce of flour will make one cup of gravy. So we are going to do whats first called make a roux by melting the butter and the flour together. This will be blonde roux; we don't want it to take on a lot of color. We just want it to be a nice blonde color and cook long enough just to cook, the raw taste out of the flour. Thats going to take a minute to two. Okay, our roux is now cooking vigorously. We are taking off the heat for just a minute and add our turkey stock. Then place it back on the heat and continue to stir until it thickens. At this point I am going to season our Turkey Gravy with salt and paper. It would take about three to five minutes to thicken to gravy like consistency. And at this point, we will add some finely chopped turkey. If you have giblets that you like to use for your Turkey Gravy, this will be an excellent time to add those as well. And now we just let it cook, until it thickens to gravy consistency. And thats how you make Turkey Gravy.