Roasting pan and its contents (turkey removed)
cup dry white wine or hard cider
cups (or up to 3 cups) low-sodium chicken broth
cup (1/2 stick) unsalted butter
cup all-purpose flour
Remove the vegetables and neck from the roasting pan. Strain the pan drippings into a fat separator (or measuring cup). Let it stand for 5 minutes so the fat rises to the top. Leaving the fat behind (or spooning it off if not using a separator), pour the juices from the bottom into a large (4-cup) measuring cup. Place the empty roasting pan across two stove burners on medium-high heat. Add the wine or cider and cook, stirring and scraping up any brown bits, for 1 minute. Pour the wine mixture into the measuring cup with the pan juices and add enough low-sodium chicken broth to make 4 cups liquid total. In a large saucepan over medium heat, melt the butter. Sprinkle the flour over the top and cook, whisking, until deep brown in color, 4 to 5 minutes. Gradually whisk in the 4 cups liquid; bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 8 to 12 minutes. Season with salt and pepper. Strain just before serving.