Pour the turkey drippings into a bowl.
Heat skillet to medium then mix in cooking oil and flour until smooth and lump free. This is how we make Béchamel or roux but we use water instead of milk and don't brown the flour as it is the case with roux.
Mix in the turkey drippings.
Stir vigorously until start to thicken.
Stir until desired thickness is achieved. Add more water for thinner gravy or more flour for thicker one. Mind that gravy will thicken upon cooling. Reheating it generally requires some extra water to make it runny again.
Enjoy!