After your turkey has finished roasting, pour the collected drippings into a fat separator to ensure a flavorful base. If you don’t have a separator, chill the drippings in a freezer bag and skim off the fat layer once solidified.

In a medium saucepan, melt 1/4 cup of unsalted butter over medium-low heat. Whisk in 1/4 cup of all-purpose flour, stirring continuously for 4-5 minutes until golden brown.

Gradually add your degreased turkey drippings or chicken broth to the roux, whisking constantly to ensure a smooth consistency.

Increase the heat until the gravy reaches a gentle boil, then reduce to a simmer for 6-8 minutes, stirring occasionally until thickened.

Taste the gravy and adjust seasoning with salt, pepper, and optional herbs like thyme or rosemary.