Instructions

1. Remove turkey from roasting pan.  
2. Strain excess oil out of pan drippings and set aside 1-2 cups of roasted turkey drippings.
3. Place roasting pan on two burners over medium heat.
4. Melt butter in the roasting pan.
5. Whisk in flour.  Reduce heat to low and whisk the mixture until the roux turns a golden brown.
6. Slowly add in the turkey stock and continue to stir until well incorporated.
7. Season with salt and pepper and the juice of 1 lemon.
8. Reduce heat to low.
9. Simmer for 5-10 minutes, or until the gravy becomes thick.  
10. Keep on simmer until ready to serve.

*Be cautious about adding too much salt depending upon how much salt is in the turkey drippings, and the brand of chicken stock used.