stock, canned or made from simmering the turkey neck
Set aside turkey after it is done cooking.
Set the roasting pan over medium-low heat. (You may need to use two burners at once.)
Start to reduce the drippings. At the same time, using a wooden spoon, begin to scrape off the brown bits that are on the bottom of the pan. The remaining juices in the pan will assist in loosening the bits.
Keep reducing until all the liquid has evaporated and only the fat is left in the pan.
Sprinkle the flour over the fat and whisk. Whisk flour and fat for 1 to 2 minutes until the flour turns a nice golden-brown color.
Pour stock into the roasting pan and whisk to thicken and incorporate.
Simmer mixture for 2 to 3 minutes, whisking every so often.
Adjust the thickness of the gravy. If it is too thin, simmer, whisking often until the gravy is as thick as you want it. If it is too thick, whisk in a little more stock.
Season the gravy with salt and pepper to taste.
Strain gravy if you want to get rid of any remaining encrusted bits you loosened earlier.