Melt the butter in a large pot over medium heat. Once melted, whisk in the flour and continue whisking for about 4-5 minutes, until the roux turns golden brown and develops a toasted aroma.

Gradually whisk in the chicken or turkey stock, then add the Worcestershire sauce, poultry seasoning, and onion powder. Stir well.

Increase the heat to medium-high and let the gravy cook for 5-7 minutes, stirring often. If it thickens too much, add a splash more broth and season with salt and pepper to taste.

For extra flavor, stir in 1/3 to 1/2 cup of pan drippings after warming the gravy, making sure to separate the fat first.