Pour turkey drippings that have been caught in the cooking bag into a small to medium saucepan.
Strain the drippings to remove any unwanted bones or pieces of fat.
In a measuring cup, mix ¼ cup flour and just enough water to make a thin paste.
Add ¼ cup turkey drippings into this paste to temper (bringing temperature up so that when added to hot liquid it will not form lumps). Once it is smooth and well mixed, whisk into remainder of turkey drippings in saucepan. Keep whisking until mixture starts to thicken.
At this point, if the gravy is the consistency you want, just pour it into your gravy boat and serve.
If you would like it a bit thinner or creamier, you can add some of the giblet stock (if you cooked them from the turkey) and, as an option, a little cream or milk. I don’t add the cream but it is up to you.