Remove the turkey from the roasting pan—now is the time to let the turkey rest before carving. In the bottom of the pan you’ll see both clear fat and dark drippings—these are called “fond”, which means “foundation” in French, and act as the flavor foundation to the gravy.
To prevent the gravy from being greasy, pour off the fat, leaving as much of the drippings in the pan as possible.
Place the roasting pan on the stove and turn the burners under the pan to medium. Meanwhile, whisk Swanson® Chicken stock and flour together in a cup with a pour spout. This mixture is called a “slurry.”
A general rule of thumb is to use ¼ c. flour for every 2 c. Swanson stock, depending on how thick you like your gravy.
When the pan is hot, pour the stock mixture into the pan, scraping up the browned fond with a wooden spoon. Simmer the gravy, stirring often, until it comes to a boil and thickens.
To thin out the gravy if it seems too thick, add more Swanson stock.
Season the gravy with salt and pepper. Add 1 or 2 tsp. of apple cider vinegar to help bring the flavors into balance.
You may not need to add salt, if the turkey was brined. The drippings may be salty enough.