Pan drippings from roasted turkey
4 tbsp unsalted butter
4 tbsp all-purpose flour
3 to 4 cups turkey stock or low-sodium chicken broth
Salt, to taste
Black pepper, to taste
Optional: 1 to 2 tsp turkey seasoning or herbs (sage/thyme)
Optional: splash of dry sherry or white wine
Optional: 1 to 2 tsp cornstarch mixed with 1 tbsp cold water (for extra thick gravy)
Strain turkey drippings through a fine-mesh sieve into a measuring cup
Skim off excess fat until you have about 1/4 cup drippings (add butter or stock as needed to reach the right volume)
In a saucepan over medium heat, melt butter
Whisk in flour and cook 1 to 2 minutes, whisking constantly
Slowly whisk in turkey stock until smooth
Whisk in strained drippings
Bring to a simmer and cook 5 to 10 minutes, whisking occasionally
Season with salt, pepper, and optional seasonings
If using, whisk in a splash of sherry or wine
If too thin, simmer longer or whisk in cornstarch slurry; simmer 1 to 2 minutes until thickened
If too thick, whisk in additional stock until desired consistency
Serve hot