How-to Make a Turkey Gravy
To avoid lumpy gravy, first make a roux (pronounced "roo"), which is a mixture of flour and fat (in this case, butter), that's cooked over low heat and used to thicken sauces. A roux can be white, blond or brown, depending on how long it's allowed to cook and what fat the flour is mixed with
Make sure the butter is completely melted before adding the flour. Test it by sprinkling in a pinch of flour. If it slowly starts to bubble, whisk in the rest of the flour. Whisk the butter and flour constantly until the mixture is blended and smooth.
Gradually whisk or stir in the chicken broth. Bring the mixture to a boil, whisking constantly until the gravy is thickened, about 2 minutes.