Remove the turkey from the pan and pour the drippings into a measuring cup or gravy separator. Let stand for a few minutes to allow the fat to rise to the top.

Place the roasting pan over 1-2 burners over medium heat. Deglaze the pan using 1/2 cup turkey stock and scrape up the brown bits from the pan. Pour into the rest of the drippings. *Alternatively, you can use 1/2 cup of alcohol such as white wine, bourbon or sherry, and cook until reduced by half. Bourbon is my personal favorite! Proceed below using cornstarch slurry, flour slurry or roux.

Skim the fat from the top of the turkey drippings and discard.

Place the turkey drippings and stock in a medium sauce pan and bring to a boil over medium heat.

Combine the flour and water together in a small bowl until smooth. Reduce the heat to medium low, and slowly add the flour slurry to the drippings and stock, whisking constantly to prevent lumps. Simmer until the gravy has reached the desired thickness, whisking often.

Remove from heat and season with salt and freshly ground black pepper, to taste.

Skim 6 tablespoons of fat from the top of the turkey drippings and place in a medium sauce pan. If you don't have 6 tablespoons use butter to make up the difference. Add the flour and cook over medium heat for 1-2 minutes, stirring often, until browned and the roux smells like shortbread.

Slowly add the turkey stock to the roux while whisking constantly to prevent lumps. Continue whisking until the mixture comes to a boil, then boil for 1-2 minutes longer. Reduce heat and simmer, whisking occasionally, until the gravy reaches the desired thickness.

Remove from heat and season with salt and freshly ground black pepper, to taste. Serve warm and enjoy!