"After reading some of your reviews I decided to use the full amount of flour and start with only 1 cup of oil for my roux, adding more if needed, which it was not. It took a full 10 to 15 minutes for my roux to get really brown and, as I (unfortunately) have an electric range, I went with medium low heat instead of low as the directions indicate. I also used the white breast meat of a roasted chicken I picked up at the store all ready cooked, in place of turkey meat since Thanksgiving was long passed. All in all my guests and I thought it was tastey. As another reviewer mentioned mine also was pretty thick, I thought, but over the rice it was really good and the flavor was fantastic!