Depending on the quantity and saltiness of the pan juices, you may need to adjust the amount of chicken stock used. This gravy can be used for our Spice-Rubbed Roast Turkey.
Pour pan juices through a fine sieve into a glass measuring cup, and skim off fat. Let stand for 5 minutes, then skim off fat again.
Return pan juices to roasting pan. Set pan across 2 burners over medium heat. Bring to a simmer, and cook, scraping up browned bits with a wooden spoon, for 2 to 3 minutes.
Whisk together 1/2 cup stock and the flour in a small bowl until smooth. Add remaining 3/4 cup stock to pan juices. Bring to a simmer. Whisk in flour mixture, and return to a simmer. Cook until mixture thickens, 4 to 5 minutes. Add more stock if gravy is too thick or too salty. Whisk in butter to finish. Serve warm.