After turkey has been roasted, pour the drippings from the roasting pan through a fine-mesh strainer into a 2-cup glass measuring cup. Let the drippings separate and then skim the fat off. Place 1/4 cup of the fat in a large skillet. Discard the remaining fat.

See how much turkey drippings are left in the glass measuring cup and add the chicken broth (or turkey stock or water) to make 2 cups.

To the skillet with the 1/4 cup drippings fat, stir in the White Rice Flour Blend.

Place over medium heat and slowly pour in the drippings/broth mixture while constantly whisking. Stir over medium heat until thick and bubbly. Add salt and pepper to taste. The end.