If using drippings from roasted turkey or chicken: Pour the warm drippings into a fine-mesh strainer to remove any solids, then let the liquid rest briefly so the fat rises to the surface. Skim off the fat with a spoon. If there are not enough drippings to make 4 cups, add chicken or turkey stock until you reach 4 cups.

If not using drippings: Simply measure out 4 cups of chicken or turkey stock to use as your base.

In a large saucepan over medium-low heat, melt the butter until it begins to bubble.

Stir in the black pepper, allowing it to season the butter for a minute.

Gradually add the flour to the butter mixture, whisking constantly to combine. Continue stirring until the flour is fully incorporated and the mixture is smooth.

Slowly pour in the drippings or stock, a little at a time, while continuously whisking. This will ensure a lump-free texture as the gravy thickens.

Allow the gravy to cook for several minutes, stirring often, until it reaches your desired thickness. Serve immediately or keep on low heat until ready to enjoy.

Notes