Turkey Milk gravy

This, I found is a great way to use some of that turkey juice. You know,t he fatty yummy slush you find at the bottom of your roasting pan?
I usually save it in jars and use it up throughout the week in stews, soups, gravies, and other things for rich turkey broth flavor.

To make the gravy you just need:

Onion, Garlic
Milk,
Butter or oil
pepper
Flour

I usually add little to no salt, as the turkey juice is pretty rich. Heat up the oil on a skillet, dice up onion and garlic. Throw it on and let them cook for 5-7 minutes.Salt just a tiny bit if you want.
Once the onion is translucent, add a few tablespoons of the turkey juice - don't haev to add much. Once the Turkey jello melts, sprinkle some flour (about a handful) into the liquid - very lightly. Don't throw one big pile as it will just clump. Stir carefully to make sure you don't have lumps.

Continue stirring for a couple of minutes. Add milk - add as much of as little as you want. Depends on the flavor that you are going for at this point. Continue stirring for a couple of minutes. I usually do this on the skillet that I just fried meat on, to get the brown bits in as well.

Comes out - heavenly.