Pour the pan dripping into a fat separator. Allow it to sit for a few minutes then pass through a strainer. If you do not have 4 cups of liquid add stock to make 4 cups.
In a medium saucepan over medium heat, melt the butter; add the flour and stir constantly. Cook until light brown and smells like toast, approximately 2-3 minutes.
Add the pan drippings while stirring. Turn the heat to medium-high and cook until slightly reduced and gravy has thickened, approximately another 4-6 minutes.
Season with salt and pepper to taste; add parsley.
Serve with turkey and side dishes.
Notes
TIPS & TRICKS- This gravy is a little on the thin side. I like it this way so you can put it on top of everything! - If you wish it to be thicker gravy, simply take 1 tablespoon flour and mix it with 1 tablespoon soft butter until it forms a paste. Add just a marble size piece of the paste to the hot gravy then whisk till combine. Allow the gravy to cook a minute. Continue adding the butter mixture a little at a time until you reach your desired thickness. It should thicken up very quickly so add the mixture slowly.Fall Season, November 2017