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 butter. 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. (If using a measuring cup, skim off the fat before adding the drippings.) Whisk to combine. Add the chicken stock and whisk to combine. Bring the gravy to a simmer, whisking occasionally.
Once the gravy has thickened, remove from heat and transfer to a gravy boat for serving.
You need 2 cups total of liquid for this recipe. If there isn't a full cup of turkey drippings from your bird, replace the difference with more chicken broth.