1/2cturkey fat drippings - See below for instructions
1cturkey liquid drippings (non-fat) - See below for instructions
In a pot large enough to hold four cups, add the turkey fat drippings and flour.
Cook the flour and fat, until it is blonde in color, 5-10 minutes.
Add the turkey stock and liquid drippings and bring to a boil.
Once at a boil, reduce the temperature to a simmer and cook for 10-15 minutes.
Add the sage, let steep for 5 minutes. Remove the sage.
Check seasoning and adjust if need be.
How to get drippings:
Once your turkey has finished cooking, there will be a beautiful mixture of fat and juices on the bottom of your roasting pan. Items you will need for this next part will be a turkey baster and a large liquid measuring cup, preferably 4 cups. Place the turkey baster into the drippings, on the bottom of the roasting pan, and start sucking them into the baster. After you have the baster full, put those juices into the measuring cup. Do this until you have about 3 cups worth of fat and juices. Let it sit for a couple of minutes. This resting will allow the fat and the juices to separate. The fat will rise to the top and the juices will sink to the bottom, because fat is more buoyant than water. Once you can see a clear difference, use the turkey baster again, take the 1 ⁄ 2 cup of fat drippings and the 1 cup of non-fat liquid drippings and use according to the recipe above.