4 tablespoons unsalted butter
1/2 cup all-purpose flour
Pan drippings to taste
1/2 cup dry white wine (or use water)
4 cups homemade turkey stock or low-salt canned chicken broth
Salt and black pepper
Make a roux: melt butter in a large skillet. Add the flour all at once, whisking until incorporated. Cook, whisking occasionally, until the roux begins to look grainy, 3 to 4 minutes. Let cool completely.
When the roast turkey is done cooking, pour the pan drippings into a bowl.
Deglaze the roasting pan by adding the wine, bringing it to a boil and scraping the pan with a wooden spoon, adding a little water as needed to incorporate the browned bits. Add to the drippings in the bowl. Skim off the fat with a spoon, or put in the refrigerator or freezer until the fat has congealed on top, then remove fat.
Make the gravy: Bring the broth to a simmer in a covered saucepan, then slowly add 3 cups of the broth to the roux, whisking constantly. Slowly add the reserved drippings, starting with a few tablespoons; taste, then whisk in more a little at a time until the gravy tastes right. Season with salt, if needed, and pepper. To adjust the consistency, add more broth for a thinner gravy or simmer for a few minutes for a thicker one. Keep warm until ready to serve.