Ingredients
Pan juices reserved from 3-5 turkeys
20 cups turkey giblet stock
1-1/4 cup all-purpose flour
Preparation
Skim fat from pan juices and reserve 1-1/4 cups fat.
Add 1 cup giblet stock per turkey to roasting pans and deglaze over moderately high heat, scraping up brown bits. Add to remaining stock and bring to a simmer.
Whisk together reserved fat and flour in a large heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes. Add hot stock to roux in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, until thickened, about 10 minutes. Stir in additional juices from turkey platter and season gravy with salt and pepper.
