Ingredients
Method
Bring 6 cups Make-Ahead Turkey Stock to a boil in a large saucepan over medium heat. Add 1–2 cups strained and skimmed roast turkey drippings. (If you’re short on drippings, skim fat from roasting pan and add 1–2 cups water. Scrape up browned bits on the bottom of the pan with a wooden spoon; strain liquid into stock.) Reduce burner to low heat and keep warm.
Melt 5⅓ Tbsp. (⅓ cup) unsalted butter in a small skillet over medium heat. Whisk in ⅓ cup all-purpose flour. Reduce burner to low heat; whisk until roux is golden brown, about 2 minutes. Remove from heat and add 2 cups warm stock mixture, ½ cup at a time, whisking to incorporate after each addition.
Whisk loosened roux into remaining stock; simmer gently to thicken gravy, about 5 minutes. Taste and season with kosher salt and freshly ground black pepper (if you brined your turkey, you may not need any salt). Do Ahead: Roux can be made 2 days ahead. Let cool, cover, and chill.