Whisk in the flour and heat to a simmer. Continue simmering for 1 minute.
Pour in reserved turkey stock from roasting pan, or warm turkey stock.
Whisk together and heat until gravy starts to thicken. Do not boil gravy or it will break/separate.
Pour into gravy boat and serve.
You always want to add warm liquids to your roux, you don’t want the flour to seize up and cause lumps! By creating the roux first, we are allowing the flour to absorb the moisture ahead of time which helps to prevent lumps and clumping