Remove drippings from roasting pan and pour through a strainer into a large bowl.
Let sit for about 3-5 minutes and remove any fat that moves to the top of the drippings.
To make this gravy, you are going to need about 4 cups of drippings. If you do not have four cups at this point, add enough chicken broth to make 4 cups.
In a large saucepan, melt butter and add in black pepper over medium heat.
Lower heat to medium-low and whisk in 1/2 cup + 2 tablespoons flour, stirring constantly for 3 minutes.
Slowly add in pan drippings, about 1 cup at a time, whisking constantly to keep the flour from clumping.
Continue to whisk after adding all the liquid until the gravy starts to bubble and thicken (about 2-3 minutes).
Use gravy immediately, or keep warm on stove top and stir well before serving.