Prepare the Drippings: Pour off excess fat from the roasting pan, leaving about 1/4 cup of drippings. Skim off remaining fat if necessary, and heat the pan over medium heat.

Heat the Base: Transfer drippings into a saucepan, add butter if desired, and heat until bubbling gently.

Create the Roux: Whisk in flour gradually, cooking for 2-3 minutes until it turns a light golden color.

Add the Liquid: Slowly pour in turkey stock or chicken broth while whisking vigorously to keep the mixture smooth.

Thicken the Gravy: Increase heat to medium-high and bring to a gentle boil, stirring for about 5 minutes until thickened.

Season to Perfection: Taste and adjust seasoning with salt and pepper; add fresh herbs if desired.

Strain for Smoothness: Pour through a fine mesh strainer into a clean container to ensure smooth gravy.

Serve and Enjoy: Cook for a few final minutes on low heat before serving over turkey, mashed potatoes, or stuffing.