Once your turkey is done roasting, pour all the drippings from the pan into a heatproof measuring cup or bowl. Let them rest for a few minutes — the fat will float to the top. Skim off about 4 tablespoons of that golden fat and set it aside (that’s flavor gold right there!).
In a saucepan, warm the turkey fat (or butter) over medium heat. Sprinkle in the flour and whisk constantly for 2–3 minutes, until it turns light golden and smells toasty.
Slowly pour in your stock while whisking to keep it silky and lump-free. If you want even more flavor, deglaze your roasting pan first — pour a little broth into the pan, scrape up all those caramelized brown bits, and add that liquid gold to your gravy pot.
Let your gravy bubble gently for about 5–10 minutes, whisking now and then, until it’s beautifully thick and glossy. Taste and season with salt and pepper. Add a splash of cream or a pinch of herbs if you’re feeling fancy.
Pour it into a warm gravy boat, set it on the table, and watch it disappear.