After roasting the turkey, pour the drippings into a measuring cup and let the fat rise to the top.

Skim off excess fat, reserving about 1/4 cup.

Place the reserved fat in a saucepan over medium heat.

Whisk in the flour and cook for 1–2 minutes until golden brown.

Slowly add the chicken stock while whisking to avoid lumps.

Stir in the strained drippings and gravy browning, if using.

Continue whisking until the gravy thickens to your liking.

Season with salt and pepper to taste.