Strain your turkey cooking liquids using a fine mesh strainer into a heat-safe container (such as a Pyrex measuring cup or bowl). Let sit for a few minutes so the fat rises to the top. Use a spoon to carefully skim off the fat and discard.

Melt the butter in a small pot over medium low heat. Once melted, add the flour and whisk to combine. Let the mixture cook over medium low for 1-2 minutes, whisking on occasion, to cook out the raw flour taste.

Slowly pour the strained turkey drippings into the sauce pan, whisking well to incorporate and starting with 1 ½ cups. The gravy will seize up at first, which is normal. Keep adding the liquid slowly and whisking constantly until you get a smooth, uniform gravy. Add additional turkey drippings, up to the full 2 cups, to get your desired consistency for the gravy. (If you run out, you can also use turkey or chicken broth or a bit of water.)

Continue to cook the gravy for 2-3 minutes, until the gravy reaches your desired consistency and is nice and hot. (Keep in mind that the gravy will continue to thicken as it sits.) Season to taste with black pepper if desired. (It should not need any salt.)

Serve hot and enjoy!