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 of 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 it's so easy to make.