Pour the drippings from your roasted turkey into a bowl and let the fat separate. Use a spoon to separate the fat from the drippings (Or use a fat separator). You’ll need about 1 cup of drippings. Set the remaining fat aside. Add turkey stock to a pot, bring to a simmer.
Heat a separate large saucepan over medium-high heat. Add fat to the skillet, about 1/3 cup. If you don’t have enough fat, add butter. Add 1/3 cup flour to the skillet, whisk until well incorporated and golden brown, making the roux, about 2 minutes. It will clump; continue to mix until all flour is incorporated.
Whisk drippings into the roux and bring to a simmer. Add turkey stock 1 cup at a time to the roux, bringing the gravy to a simmer and letting it thicken after each addition. Continue to do this until you use 6 cups of turkey stock. If you like a thicker gravy, use only 4 to 5 cups. Once incorporated and creamy, stir in herbs, check the seasoning and adjust to taste. It’s ready to serve!
Notes
The turkey drippings and turkey stock come from a roasted turkey. Use one of these recipes first: