Reserved roast turkey pan drippings, fat skimmed and discarded
2 to 6 cups chicken broth
½ cup flour
Salt and pepper
1.In a large measuring cup, combine the pan drippings with enough chicken broth to yield 6 cups of liquid. Place the flour in a medium bowl and whisk in 2 cups broth mixture. 2.Heat the roasting pan over medium heat. Pour in 2 cups broth mixture, scraping up the browned bits. Whisk in the flour-broth mixture and bring to a boil, whisking constantly. 3.Whisk in the remaining 2 cups broth mixture and cook, whisking, until boiling and thickened, 7 to 8 minutes. Season with salt and pepper.