In medium saucepan melt fat and whisk in flour. Cook over medium heat until incorporated. Whisk in turkey stock and cook just until thickened a bit. If making ahead, remove from heat at this point. Refrigerate until one hour before dinner.

Place the turkey on a carving board or warm platter, and cover with aluminum foil while preparing gravy. Pour drippings from roasting pan into a fat separator, leaving the brown particles in the pan.

Stir the gravy into the roasting pan, using a long-handled fork or spoon. Cook over low heat, stirring constantly, until the mixture is smooth and bubbly. As you stir, the brown particles will be loosened from the bottom of the pan; they add more flavor to the gravy. Remove the pan from the heat.

Stir in the de-fatted turkey drippings. Heat to boiling over medium-high heat, stirring constantly. Continue boiling 1 minute, stirring constantly. Stir in a few drops of browning sauce if you want the gravy to have a richer, deeper color. Taste the gravy, and add a desired amount of salt and pepper.