Drain out the roasting pan you cooked the turkey in of all the fat and add back in 4 tablespoons. If you don't have the roaster drippings (if you fried the turkey, grilled/smoked or something else) don't worry about that part, and just add 4 tbsp duck fat, butter or oil to a saucepan.

Add another 4 tablespoons butter to the pan with the flour, stirring to form a roux.

Cook until a blond color, then add in the salt, pepper and poultry seasoning. I make my own stock without salt, so you will need to taste your gravy later and adjust the salt accordingly.

Stir in 4 cups hot turkey stock and whisk, making sure you scrape the bottom with the whisk  to loosen up any fond (the delicious cooked on bits)- if you don't have that, maybe next time.

Keep stirring over low heat and add in the cooked turkey giblets/meat until it comes to a boil and thickens (should be around one minute after coming to a boil).

Remove from heat and whisk in the heavy cream.

Serve hot.