ISO: Make Ahead Turkey Gravy - question

I just made the gravy, but it tastes too much like uncooked flour. In most recipes you mix the flour into the fat and cook it to get rid of the floury taste. I doubled the recipe and have a huge kettle of gravy. Does anyone know how to get rid of the floury taste?

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A Note from Betsy at Recipelink:

Hi Jane,

It could be that the recipe doesn't double well or needs more cooking time because you're dealing with 1 1/2 cups flour. I would simmer the gravy for a while, stirring often to prevent sticking and add chicken broth as needed to maintain the consistency you want. If it already tastes salty enough you might want to use low-sodium broth or water for thinning it. There are other times, like when thickening stew, where you don't cook the fat and flour together, but add the flour to broth so this should work as well.

Happy Holiday Cooking!