- 1/2 cup fat from turkey drippings
- 1/2 cup all-purpose flour
- 1 cup liquid from turkey drippings
- 2 cups turkey stock
- Ground black pepper to taste
Heat fat from turkey drippings in a saucepan over medium-low heat until liquefied, 2 to 3 minutes. Whisk flour into turkey fat until golden, about 5 minutes.
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Whisk liquid from turkey drippings and turkey stock into fat-flour mixture; increase heat to medium and cook, whisking continuously, until gravy is smooth and desired consistency, 5 to 10 minutes. Season gravy with pepper.