Since I haven't actually tried the recipe yet, I can't give a different rating. Most gravy recipes call for making a roux of flour and fat, because this recipe leaves out the fat doesn't mean you can't make a dry roux. It's always good to cook the flour a little to improve the flavour and get rid of the raw flour taste. So cook just the flour in the bottom of the roasting pan before adding the deglazing liquid. Just cook it long enough to get a light tan or brown coloring. Watch the heat carefully and stir almost continuously so nothing burns, you may have to turn down the heat to control the cooking of the roux. Anything that sticks to the bottom of the roasting pan will be released during the deglaze stage. Also you can sub whole wheat flour for white flour.
Herbed Pan Gravy
From EatingWell: October/November 2006
The giblets and neck from a turkey make a great flavorful stock that helps ensure a rich, tasty gravy, but you may substitute more chicken broth if you prefer.