Pour the drippings from the roasting pan into a measuring cup or fat separating cup.

Skim off the fat or use a fat separator. Put 1/4 cup of the fat in a medium saucepan and place it over medium heat. Scrape up any browned bits left in the roasting pan and add them to the saucepan.

Stir in the flour. Continue to cook for 2 minutes, stirring constantly.

Add the turkey or chicken stock to the remaining defatted drippings in the measuring cup to measure 1 3/4 cups. Pour the liquid into the saucepan and continue to cook until thickened, stirring frequently.

If the gravy is too thick, add some extra stock. Reduce the heat to low and simmer the gravy for 2 minutes. Taste and season with salt and pepper, as needed.

Strain through a mesh sieve and pour into a gravy boat or serving dish.