After the turkey has been roasted pour the juices from the turkey pan into a large measuring cup.
Skim off all the fat, reserving ¼ cup of the fat.
Pour fat into a medium size saucepan stir in ¼ cup of flour to make a roux.
Add enough stock/broth to the turkey stock/juice to equal 2 cups.
Slowly pour the stock into the saucepan with the roux, stir over medium heat until thickened and bubbly.