Turkey prep and gravy tips, because the sound of typing makes me seem busy...

[Warpy]

6. You kind of have to make it, I've never seen it sold anywhere

but it lasts for months in the freezer, wrapped airtight.

I usually do a half cup of flour and the same of butter,, quickly mashing it together until there are no streaks of butter or clumps of flour left. It looks a bit like cookie dough but tastes like nothing. If you're not me and you've left the butter out to soften, rubbing it together with the flour only takes a minute or two.

Note that this is for thickening a gravy or soup (I use it in fish chowder). It won't replace roux for most applications and it won't replace a toasted roux at all. However, it makes pan gravies dead easy and you were going to wash the pan, anyway. It eliminates the need for measuring juices and dirtying another pot to make the gravy.

(Nope, just checked a few culinary supply places, this is just too easy to bother selling)