I use the pan in which the turkey, chicken, or beef was baked, along with the "drippings," and bring the liquid to a boil. If you have very little juice or drippings, add some water in small amounts.

Now, I cannot provide exact measurements because they depend on the size of the turkey, chicken, or roast you purchased and the amount of drippings available. Over time, with experience, you'll learn.

I take about 1-2 cups of flour put it in a quart jar with cold water and shake it like crazy.

I slowly add this mixture to the hot boiling turkey, chicken, or beef drippings. Use a whisk and stir constantly.

I have a quart pitcher with cold water to add to this pan as the gravy thickens. I add water until it's the consistency I prefer. Not too runny, but not too thick.

I add salt, pepper, and sugar to taste. Yep, it's the sugar that brings out the best flavor. Of course, it's optional.

If you have some lumps, no worries, bring out the hand mixer. The flavor is fabulous and so easy to make.