½ cup of butter
½ cup of flour
1 tsp of black pepper
4 cups of stock and/or drippings from your bird
Use a large saucepan to melt the butter over medium-low heat. Sprinkle in the black pepper. Slowly add in the all-purpose flour, constantly whisking to combine. In a few minutes, the flour should be well integrated into the butter. Slowly pour in stock and/or drippings into the pan, continually whisking. Let the gravy cook for 3-4 minutes, so that it can thicken. Serve immediately, or keep on very low heat until ready to serve.