This is the key to a moist bird. And it's simple. Just cook the turkey until the instant read thermometer, when poked into the thickset part of the breast and thigh, reads 160. Pour the juices into a saucepan. Skim the fat off the top of the broth using a small ladle.
Place juices over high heat.
Meanwhile, mix flour and cold water together until it forms a perfectly smooth, pourable paste. Pour slowly into the boiling liquid, mixing briskly with a wire whisk. Let the gravy come to a boil, stirring constantly. It will not thicken completely until it comes to a full rolling boil. Taste for seasoning and add salt and white pepper if necessary.