What is the best gravy to serve with turkey?

Yes, the stock pots are usually very nice, maybe blended with the turkey juices from the drumstick??

Chicken would be better than beef with your turkey.

Beef gravy would be ok with me. I'd probably use that, but it's up to you

Carefully remove the skin from the drumstick and heat it in a cold pan (skin side up) to see if you can render any more fat out of it. To this add enough butter and oil to make 4 tablespoons of fat. Take the skin out of the pot, and add 4 tablespoons of flour. Incorporate the fat into the flour and let it cook just a bit. Dissolve your stock cube in a half cup of water, and slowly add to the roux you have made. Check the consistency, and if it is too thick, add a bit more water until it is as thick as you want. Add a Tablespoon of brandy (optional) and salt and pepper to taste. Serve the skin with the drumstick. Enjoy.

More chefs now use chicken or turkey stock with both beef and poultry dishes. They seem to feel it has better flavor and is compatible with beef. In your circumstance I would use chicken or turkey stock if I had it. I would, however, not hesitate to use beef stock if that's what I had available. Use what you have, it'll be great.

Can you get Heinz Homestyle Turkey gravy? Even adding whatever drippings from the leg is OK. Beef stock is too strong a taste.The Knorr chicken is better than beef.

you can use the drippings from cooking the drumstick.
No matter how you cook that thing, there WILL be drippings of some kind. I assume you are alone so 1 cup of gravy would do it.
I personally would do that instead of beef stock. Chicken is next but first on the list would be actual turkey.