Take the juices from the bottom of the Turkey roasting pan and pour them into a fat separator. Spoon off 6 Tablespoons of fat and put into a frying pan. Discard the remaining fat. Add 6 Tablespoons of flour to the pan and stir on medium heat. It will be a thick paste. Slowly add the rest of the strained turkey juices. If the gravy isn't thin enough and you have run out of juices add some milk to correct the consistentcy.