Dawn wrote:

> How brown was the flour paste that you made with the butter? It should
> have been golden, any darker than that and you will get a burned taste
> from it.
>
> Also, did you scrape anything out of the bottom of the roasting pan
> that was burned? Sometimes bits of stuff in the pan get completely
> blackened before the bird gives up juices and fat, and the flavor
> mingles in the drippings.
>

Why use butter at all for turkey gravy?? That's what the drippings are
supposed to be for.