Heat the butter in a large saucepan over medium heat until melted.
Whisk in the flour until smooth.
Reduce the heat to low and cook, whisking occasionally for 5-6 minutes until golden brown.
Turn the heat back up to medium.
Slowly whisk in the turkey pan drippings, then, whisk in the turkey stock until smooth.
Add in the fresh herbs, and salt and pepper to taste.
Simmer for 3-5 minutes until thick.
Taste the gravy and add additional salt, pepper, sage, and thyme before serving if desired.