Separate fat and juices: After roasting your turkey, pour the pan drippings into a heatproof measuring cup or fat separator. Skim off most of the fat and measure the dark juices (you’ll usually have 1–2 cups). Add enough warm chicken stock to total 4 cups combined liquid (start with less stock if you have plenty of juices).

Make the roux: In a large skillet or saucepan over medium heat, melt the skimmed turkey fat (or butter). Sprinkle in the flour and whisk constantly for 3-4 minutes, until lightly golden and nutty.

Add liquids gradually: Slowly whisk in about 3 cups of the juices/stock mixture, a little at a time, whisking out any lumps. Once smooth and thickened slightly, add more liquid as needed to reach your preferred gravy consistency.

Optional wine and herbs: Stir in the sherry or white wine if using, and simmer gently for 2–3 minutes. Taste and season with salt and pepper. Stir in fresh herbs if desired.

Finish and serve: If you prefer a perfectly smooth gravy, strain through a fine-mesh strainer. Transfer to a warm gravy boat and serve right away.