1) Cut one end of the bag and drain out the juices (drippings) for the gravy
2) Mix a half a cup of flour into a quart mason jar with a lid and fill it up with milk. The gravy won’t be dark with milk. If you want it dark, skip the milk and use water.
3) Bring the “drippings” to a full boil and slowly pour in the flour/liquid mixture until it is starting to thicken. You don’t want it too thick or it will continue to thicken until it is paste consistency.
4) You will have to put a lot of salt into it because gravy isn’t really made to be eaten by itself. So, keep tasting it while you cook the flour taste out of the gravy.
5) If it still isn’t think enough, add more flour and fill the quart jar only half way full and slowly add until you have the desired consistency. If it is too thick, add the juice from the turkey guts.