Step 1

Pour the drippings in a fat separator (or glass measuring cup) over a mesh sieve to remove any solids. Wait for about 10 minutes for the drippings to cool and the fat to separate from the rest of the drippings and float to the top (you can speed this up by placing it in the fridge).

Step 2

Measure out 1/4 cup of the fat from the top, using a spoon to skim it off, supplementing with butter if needed.

Step 3

Measure out 2 cups of the liquid from the bottom of the drippings, supplementing with chicken or turkey stock if needed.

Step 4

Heat the fat in a large skillet over medium-high heat.

Step 5

Sprinkle the flour (1/4 cup) on top and use a whisk to stir together. Continue whisking constantly so it doesn't burn, allowing the flour/fat mixture (roux) to thicken. Cook for 2-4 minutes, until the texture resembles wet sand and it darkens in color just a little bit.

Step 6

Slowly pour in the two cups of drippings/stock, whisking constantly so there are no lumps. Continue whisking, bringing it to a boil, then turn heat to low and simmer, stirring/whisking occasionally, until thickened (about 5 minutes).

Step 7

Season to taste with salt and pepper.