I make my gravy on the thicker side.When making turkey gravy( first strain it) I pour the drippings into a large sauce pan.I add water from the turnips, carrots or whatever else I cooked for extra flavor.For a lump free gravy I make a paste (like a shake) with canned chicken broth and flour in a shaker (I use an old "Great Shake" shaker---anyone remember those ?)I add flour and shake until it's a thick pourable.Slowly stirring it into the simmering dripping and adding more until it's the way I like it.Never had lumpy gravy.Mom taught me how to make gravy.Very easy.