Begin by melting the butter in the frying pan over medium heat. When the butter is melted, begin adding the flour one tablespoon at a time until you have added all of the flour and have a paste consistency. Depending upon your altitude and humidity, you add a bit more butter or flour to get the paste consistency. Allow the mixture, called a roux (pronounced roo), to cook for a few minutes stirring constantly. This takes out the raw flour flavorAs it cooks the roux may deepen in color from yellow to gold, but don’t worry if it doesn’t change color very much. After 3-5 minutes, begin to add the stock a few ounces at a time. The roux will change drastically and even though it may look like you’ve ruined it, keep stirring until the flour paste begins to smooth out again. As the paste smooths out, add a few more ounces at one to two minute intervals, stirring constantly. When you have finished adding the stock, allow the gravy to cook until it is not quite the desired thickness and add the soy sauce. As the gravy sits it will continue to thicken.
You can use the drippings in the bottom of the pan after the turkey has cooked along with enough stock to make the initial two cups.
Make sure that you taste the gravy before serving. Adding additional salt and pepper, especially white pepper, to taste, is often the difference between delicious and terrible gravy.
To make the gravy gluten free, substitute corn starch for flour. You will probably need to add extra stock or milk to get the desired consistency. For additional thanksgiving recipes, check out Thanksgiving Turkey, Slow cooker Mashed Potatoes, Stuffing Recipe, Savory Mashed Butternut Squash and Sweet Potatoes, Baked Apples and Pumpkin Pie with Grain Free Crust.