Pour turkey drippings into a fat separator Slowly pour separated liquid into a liquid measuring cup; discard separated fat. Add turkey or chicken stock to liquid as needed to equal 2 cups total turkey liquid. Set aside until ready to use.

Whisk to blend fat and flour Melt butter in a medium-size heavy-bottomed saucepan or high-sided skillet over medium. Whisk in flour; and stir until smooth and completely combined.

Cook the flour mixture Cook over medium, whisking constantly. The roux will bubble as the raw flour cooks, but no color has developed yet.

Whisk as color develops Cook over medium, whisking constantly, until mixture is smooth and color darkens to a deep blond.

Continue cooking and whisking to peanut butter stage Cook, whisking constantly, until roux is smooth and the color of peanut butter, 6 to 8 minutes.

Continue cooking and whisking to milk chocolate stage Cook, whisking constantly and adjusting heat from medium to medium-low as needed to prevent burning, until roux is milk chocolate in color, 25 to 28 minutes.

Add drippings and stock Whisk turkey liquid into roux in saucepan; bring to a boil over high, whisking slowly and constantly.

Simmer and whisk until thickened Reduce heat to medium to maintain a simmer; cook, whisking occasionally, until gravy is thickened, 10 to 15 minutes. Stir in pepper and salt. Serve immediately.