After roasting a turkey, allow juices to settle in the roasting pan. Carefully tilt pan to one corner, and use a big spoon to skim excess fat and grease from the top of the juices and discard the fat. (Do not pour down the sink; it can clog your drains!)
With juices still in pan, use a wooden or plastic scraper to scrape up browned bits from bottom of pan. These drippings add a lot of flavor! If the pan is too dry, add a bit of chicken broth to loosen browned bits.
Pour juices and bits into a 2 cup measuring cup. Add enough chicken broth to get a total of 2 cups liquid. Pour into a small saucepan and bring to a low boil. Carefully taste, and add salt, pepper, and seasonings as desired.
In a separate bowl, whisk water and flour together until smooth. Slowly pour some of the flour and water into the saucepan while whisking vigorously. (The faster you whisk, the less likely your gravy will get lumps.)
The gravy will begin to thicken. Stop adding flour and water when the gravy reaches your desired thickness. Boil gently for another 2 minutes, then remove from heat. The gravy will get thicker as it cools. Enjoy with turkey, mashed potatoes, stuffing, and more!