Pour the turkey or chicken pan drippings into a 2 cup measuring cup and skim the fat off. Put about 1/4 cup of the fat into a saucepan and stir in 1/4 cup of flour (all purpose). Add enough water to the drippings (throw the rest of the fat away) to make 2 cups of liquid. Pour the 2 cups of liquid into the flour/fat mixture. Cook, stirring, until thickened and bubbling. Cook for about 1 minute, stirring. Add salt and pepper to taste. This recipe makes about 2 cups of gravy.
Source: http://southernfood.about.com/od/gravyrecipes/r/blbb590.htmPour drippings from pan in which turkey was roasted. Put 3/4 cup drippings in a skillet, Add flour, mix well, and brown slightly.
Put 2 cups milk in roasting pan and cook up browned bits. Gradually add milk plus remaining 4 cups of milk to mixture in skillet, stirring constantly to make smooth gravy. Add giblets, salt, pepper, and other seasonings, if desired. Bring gravy to a boil. Stir and cook 5 to 10 minutes.
Source: http://www.cooks.com/rec/doc/0,1922,137160-226201,00.html