Pour off juice and fat from the pan the turkey has roasted in into a large Pyrex measuring cup.

Let sit for a few minutes; the fat will rise to the top.

Using the roasting pan, if it's stove-top safe, or a saucepan, begin skimming off the fat from the liquids.

Make a paste of the fat and flour, whisking together over low heat.

It's very important to get the first part smooth; otherwise, there will be lumps in the gravy.

As soon as it begins bubbling, throw in the salt, stir, then begin adding the liquid.

Whisk until liquid is incorporated and gravy is smooth. Bring gravy to a boil and simmer on low. Strain if necessary.