Strain the turkey drippings into a measuring cup or bowl
Let the fat rise to the top
Spoon off some of the fat, leaving about 2 to 4 tablespoons in the pan or cup
Add the drippings and fat to a saucepan
Whisk in an equal amount of flour to make a paste, or use cornstarch mixed with cold water
Cook the flour mixture over medium heat for 1 to 2 minutes
Slowly whisk in turkey stock, broth, or water
Bring to a simmer while whisking constantly
Cook until thickened to your desired consistency
Season with salt and black pepper
Add herbs, if desired
Strain the gravy for a smoother texture, if needed
Serve warm