I always use a roux (pronounced roo) when I make gravy, especially chicken or turkey gravy because you can make it darker and richer than what comes in a can or jar. Take the meat or poultry out of the roasting pan, set it on a carving board and tent it with aluminium foil to rest. Pour the juices into a clear glass or plastic container, or a gravy spearator, and allow the fat to rise to the top. Skim off the fat, then put 4 Tbs of the fat and 4 Tbs of flour into a pot large enough to hold the pan drippings you have left after removing all the fat. Over medium to medium high heat, constantly stir the fat/flour mixture as it cooks. The mixture will get darker the longer you cook it. I usually stop at caramel colour. Now slowly pour about 1/2 cup of the skimmed pan drippings (and I do mean slowly because the first bit that hits the pan is going to spit and sputter) stirring until blended. Turn the temperature to high and bring the gravy to a boil. As it boils, add more drippings until the desired viscosity is attained. Season to taste with salt and pepper. If you've added all the drippings and it's still to thick, you can add a little bit of water.