Gravy mixes, step aside.

Here are some easy instructions from the turkey experts at Perdue Farms for making lump-free gravy from pan drippings, broth and cream or half-and-half. This recipe feeds 12 people, with 1/3 cup gravy per person. We recommend using it after making our Classic Roasted Turkey with Herbs & Butter Baste.

• When the turkey is done roasting, it needs to rest for 15 to 30 minutes before carving. This is the time to make gravy.
• Pour the drippings from the roasting pan into a measuring cup, and wait for the juices to sink to the bottom while the fat floats to the top. Then, add 4 tablespoons fat back into the roasting pan, and place it on the stovetop over two burners.* Turn heat on both burners to medium, and slowly whisk in 6 tablespoons flour, scraping in pan drippings as you whisk, until the mixture has formed a smooth paste.
• When the flour mixture turns caramel brown and smells toasty, gradually whisk in 3 1/2 cups turkey juices (if you run out, use low-sodium chicken broth as well) and 1/2 cup heavy cream or half-and-half.
• Simmer the gravy for 10 minutes, whisking occasionally. This finishes cooking the flour and thickens the gravy. Strain the gravy; add salt and pepper to taste. Add further flavor if desired – chopped fresh herbs such as parsley, thyme, rosemary, or tarragon work well, as do minced, cooked mushrooms. Keep the gravy warm until ready to serve.

* If you've used a disposable aluminum pan to roast the turkey, use a heavy-bottomed skillet to make the gravy instead of using the aluminum roasting pan.