Pour out the drippings into s pyrex measure...I use a 4 cup measure...let it sit until the grease rises. Or alternativly use one of those gizmos that separated the grease out.
Put "some" of the grease back into the roasting pan, add about as much flour as you have grease....cook and stir for about a minute....then add liquid...broth, wine cider for pors...or perhaps turkey....scrape and stir, and add the rest of the now greaseless broth.
If you want it thicker...make a slurry of some cold broth and flour (I like the flour taste in turkey gravy)...remember that 2 Tablespoons of flour thickens a cup of liquid.....and slowly pour into the simmering stuff in the roasting pan....scraping up browned bits as you go....strain or not..
And then there's giblet gravy....but I'll leave that for someone else.
Linda C

Blueiris:
I know there are Pro's and Cons on Flour or Cornstarch for Gravy.

I do it real simple. Take the Turkey from the Roasting Pan.

Put the Pan on two burners, add as much water, for the amount of Gravy needed.
Bring it to a slow boil add some Chicken Soup Base or
Bettter than Bouilion.

I add a tablespoon Tomato source, sometimes I use Ketchup.

Sprinkle in Garlic Powder,Onion Powder,Old Bay and Black Pepper , To taste.

Mix some Cornstarch in a half cup of Cold water. Add this a little at a time,
until it thickens to your satisfaction. It will get thicker when it cools a little.

Some will comment on using Chicken Soup Base and the texture of Cornstarch verses Flour.
You can sub Chicken Stock instead of water and Soup Base.

I never had a problem. Everyone loves it.
I have made it both ways !!!

Lou

If you do not care for the flour taste in gravy, you must simmer it for 15 minutes or so after you add a slurry. This is the reason people use a roux to thicken gravy and stews, the powdery flavor is already cooked out by the time you add it. A roux cooks the flour ahead of time, so your chicken/turkey/roast doesn't need to sit so long while you're making gravy.

I use a light brown roux rather than a blond for turkey gravy, as the cooking time required adds a richer flavor. Remember though, that the longer the flour cooks, the less it's thickening power.

If you're new at making gravy, or make it seldom, it is a good idea to have some extra chicken stock (or turkey base...Better Than Bouillon makes a good one) on hand in case of over thickening, weak flavor (or not enough drippings!) In the case of thin gravy that needs to be thickened a bit at the last minute, I prefer a cornstarch slurry to a flour slurry because it doesn't need the extra cooking time. Do not use cornstarch as the exclusive thickener however, because it makes more of a "glaze" than a gravy. One part cornstarch to 3 parts water is a good emergency, last minute thickener for a gravy that is just not quite thick enough. Add the cornstarch& water mix in small quantities, say a tablespoon at a time (a little does a lot!), keeping the gravy at a high simmer (stirring the while) for 3 minutes or so before deciding to add more.

I put together a pictorial on how to make gravy. Hope this helps.

How to Make Gravy

Ann

Hmmm...upon reflection, I shouldn't have absolutely said to not use cornstarch as the exclusive thickener...many people like it just fine. It is my preference to thicken with a roux in gravy because I like the flavor, and then use cornstarch as a "fine tuner" for thickness.

And remember, if it's a bit too thin or a bit too thick, the World will not explode. :D

Thanks so much everyone, you saved me again!

Rachel:
That's OK we'll forgive you !!!
Lou