Once the turkey is fully cooked, remove it from the pan.

Use a wooden spook to scrape the bottom of the pan, loosening up the browned bits and incorporating them into the remaining liquid.

Remove the vegetable solids from the pan, then strain the liquid through a wire mesh strainer, into a large measuring cup.

Let the drippings rest for 5-10 minutes.

Carefully pour off the fat, or use a ladle to remove as much of it as possible.

Top up the remaining drippings with chicken or turkey stock, to come up with 2 cups of liquid, set aside.

In a medium saucepan, melt butter over medium-low heat.

Whisk flour into the melted butter until well incorporated.

Cook flour mixture - stirring near constantly - until it is as brown as you’d like it. See post for full information on the stages of roux, and what each means for your gravy.

Slowly and carefully, pour a small amount of the measured drippings into the pan, whisking as you do.

Keep streaming liquid in as you whisk it - it’ll clump up at first, and smooth out as you whisk more liquid in.

Keep adding stock, whisking constantly, until it’s about the thickness you like.

Depending on your preferences - and how dark you got your roux - you may need more / less than the 2 cups of drippings / stock that you start out with.

Once your gravy has reached your desired consistency, season with salt, pepper, and/or herbs, to taste.

Serve immediately, keeping the pan warm .

Leftover gravy can be cooled to room temperature and transferred to an airtight container for storage in the fridge. Use it within 4 days or so.