In a mixing bowl combine 1 cup of chicken stock and the 3 tbsp of flour. Whisk well to remove all lumps. Place the roasting pan from the turkey on the stove top with the heat on high. Add the remaining chicken stock and pan juices to the roasting pan. Using a wooden spoon rub the bottom of the pan to release all the browning (flavor). Bring the stock to a boil and then slowly whisk in the flour and stock mixture (slurry). Continue to simmer for at least 3 to 5 minutes to cook out the flour. Season with salt, pepper, strain and serve.
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