If using a whole bird, pour some water (about 1 cup) into the pan and scrape the dripping.  You can add 1/4 cup white wine, if desired, instead of using all water.

Measure how much you have and add water or stock to make 2 cups.  Or, you can just use all the stock.

Stir in the arrowroot and onion powder.

Pour the mixture into a saucepan and add some salt.  Stir and cook over medium-high heat until the gravy becomes bubbly and thickened.

That's it!  Taste and add salt and pepper as desired.  It is so simple.