1/4 cup butter
1/4 cup flour
4 cups turkey drippings or turkey stock
Kosher salt and freshly ground black pepper
Melt butter over medium high heat in medium saucepan. Whisk in flour and cook, stirring frequently, until golden blonde, about 2 minutes.
Gradually whisk in turkey drippings or stock in a steady stream. Bring to a boil, reduce to a simmer, and cook until reduced to 3 cups, 10 to 15 minutes. Remove from heat and season with salt and pepper to taste. Serve immediately or store in airtight container in refrigerator for up to a week, reheating over medium-low heat before serving.