After removing the roasted turkey from the oven, carefully transfer the drippings into a separate container or a measuring cup.

Melt the butter over medium heat in a large pan.

Sprinkle the flour over the melted butter, stir continually for about 2-3 minutes, ensuring the flour is well incorporated and lightly cooked.

Slowly whisk in the turkey drippings and the chicken stock (if using), until the mixture forms a smooth consistency. If needed, add more chicken stock until you achieve a desired thickness.

Increase the heat to medium-high and bring the gravy to a simmer, stirring occasionally. Allow it to simmer for about 5 minutes, or until it thickens to your preferred consistency.

Add the fresh rosemary and thyme (or dried herbs) to the gravy. Stir well to incorporate the flavors. Simmer for an additional 1-2 minutes.

Taste the gravy and season with salt and pepper to your liking. Adjust the seasoning as needed.

Remove the gravy from the heat and strain it through a fine-mesh sieve to remove any lumps or herb remnants.

Transfer the strained gravy to a serving boat or bowl, and it’s ready to be enjoyed alongside your turkey or favorite sides such as mashed potatoes. Enjoy!