Once the turkey, using the brown sugar recipe, is done, remove it from the roaster and through a metal strainer pour the juice into a pot. Need to strain out the chunks & bits from the turkey that would make lumpy.
Put Pot on stove on low to warm till your roux is ready.
Mix about a cup of flour with warm water and whisk till smooth, not runny but not lumpy thick. Turn heat up to med on juice and while whisking juice pour roux into pot and whisk till smooth and not lumpy. Add 2 tsp of pumpkin spice and cook while stirring till thickened.
[...] those who want a new twist and are grossed out by the giblets then try my Spice Gravy from the juice of the turkey. Tags:brown sugar, butter, Christmas, roaster, Thanksgiving, [...]