Divide the fat from the meat drippings. You can do this manually by letting the fat naturally rise to the top and harden before you skim it off, or you can use a fat separator if you have one.If you're not using meat drippings, skip to the next step.
Place the fat or butter into a deep skillet and bring it to a simmer.
Slowly whisk the flour into the melted fat/butter, continuing to beat the mixture until everything is well-combined. Cook for an additional 2 minutes.
In small portions, whisk the drippings/stock into the flour mixture until silky smooth. Bring the mixture to a simmer and immediately remove it from heat.
Serve the gravy while it's piping hot. Enjoy over turkey, mashed potatoes, stuffing, rice, and so much more!