Pour the pan drippings from your turkey into a fat separator cup (or a large measuring cup). Let sit while you start the gravy.
In a medium saucepan or skillet, melt the butter over medium heat. Add flour and pepper and whisk to combine. Cook for 1 to 2 minutes.
Pour the turkey drippings into the saucepan, being sure not to add the fat. Whisk to combine. Add the chicken stock and whisk. Bring the gravy to a simmer, whisking occasionally.
Once the gravy has thickened, remove from heat and transfer to a gravy boat for serving.
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Notes
You need 2 cups total of liquid for this recipe. If there isn't a full cup of turkey drippings from your bird, use more chicken broth to make up the difference.
You can use a 2-cup glass measuring cup to separate the turkey drippings from the fat. Before using the drippings you'll need to use a spoon to skim the fat off the top. You don't want all the extra fat getting into the gravy and making it really thin. (It throws off the roux ratios.) It's not the end of the world if a little fat makes it in, but try to avoid it as much as possible.