Makes 6 cups of gravy
1/3 cup unsalted butter
1/3 cup all-purpose flour (or 3 tablespoons banana flour)
6 cups liquid made up of turkey drippings and/or chicken stock*
Fine grain sea salt and freshly ground black pepper, to taste
1. Make the roux: Melt the butter over medium heat in a small skillet, then whisk in the all-purpose flour. Reduce the heat to low and whisk until the roux is golden brown, about 2 minutes. If you are using banana flour, continuing whisking until the roux thickens and dries out slightly.
2. Bring the 6 cups of liquid to a boil over medium heat in a large saucepan. Whisk in the roux and reduce the heat to low, to keep the gravy at a simmer. Continue simmering the gravy until it thickens, about 5 minutes, then remove the saucepan from the heat. Season to taste with kosher salt and black pepper, if needed and serve.
*Recipe Notes: After the turkey is done roasting and is resting, strain the remaining turkey drippings into a measuring cup and allow the fat to separate and rise to the top. Skim off as much of the fat as possible. Measure out the drippings and add chicken stock as needed to reach 6 cups of liquid.