Remove turkey from roasting pan. Place strainer over small bowl. Pour drippings (turkey juices and fat) from pan into strainer. Skim 2/3 cup fat from top of drippings; place fat in 3-quart saucepan. Discard any remaining fat (or if there is not enough fat, add enough melted butter to fat to measure 2/3 cup). Reserve remaining drippings.
Step
2
With wire whisk, stir flour into fat in saucepan. Cook over medium heat 1 to 2 minutes, stirring constantly, until mixture is smooth and bubbly. Remove from heat.
Step
3
Measure reserved drippings together with broth; add enough water to equal 5 cups liquid. Gradually stir broth mixture into flour mixture. Heat to boiling over high heat (5 to 6 minutes), stirring constantly. Boil and stir 1 minute.
For gravy with a richer color, add 1/2 to 1 teaspoon browning sauce.
Fat can easily be removed from the gravy after it's put into the serving dish and left to stand. The fat will rise to the top where it can be spooned off.
