Two to three days before your feast, pull the frozen turducken out of the freezer. Defrost in the refrigerator until the day of Thanksgiving.

The morning of Thanksgiving, preheat the oven to 375°F.

Remove the turducken from its' packaging. Place breast down on the roasting pan. Cover with aluminum foil, and transfer to the oven.

Bake the turducken for 3 hours covered. Then take the aluminum foil off, and bake for an additional hour.

When the turducken has been in the oven for 4 hours, remove and cover, letting rest.

Drain the drippings from the roasting dish, and warm in a large saucepan with a large surface area over medium heat.

Create the slurry: In a bowl, combine the chicken stock with the flour, beating together until smooth and combined.

Pour in the slurry slowly into the drippings, whisking constantly, until the gravy has thickened and is smooth. (If something goes wrong and your gravy is lumpy? Transfer that into your food processor or blender and mix until smooth, then transfer back to the pan and continue warming.)

When the gravy reaches the consistency you desire, cover and set aside.

Enjoy the gravy and turducken warm!