2 cups turkey drippings
1⁄8 teaspoon ground white pepper
1⁄4 teaspoon poultry seasoning
1 teaspoon chicken bouillon granules
1⁄4 cup plus 1 tablespoon unbleached flour
1⁄2 cup skim milk
Defat the pan drippings by placing them in a fat separator cup. (If you don't have a separator cup, pour the drippings into a bowl, add a few ice cubes and skim off the fat once it rises and hardens.)
Combine the fat-free drippings, pepper, poultry seasoning and bouillon granules in a 1-quart saucepan.
Simmer over low heat for 5 minutes.
While the gravy is heating, combine the flour and milk in a jar with a tight-fitting lid and shake until smooth.
Slowly add the milk mixture to the simmering broth, stirring constantly with a wire whisk.
Continue to cook and stir until the gravy is thick and bubbly. Serve warm.