In a saucepan over medium heat, melt 5 tablespoons of roasted garlic sage butter. Whisk in the 3 tablespoons of flour to make a roux. If you are using some (no more than 1/4 cup) finely diced basting vegetables, stir them in as the roux is browning.

Next, whisk pour in the turkey stock or pan drippings. Once the gravy thickens, turn off the heat. If you opted to use the vegetables, puree the gravy with a blender until smooth. Season to taste with salt and pepper if needed.