Remove any vegetables and turkey parts from the roasting pan and discard. Strain the juices from the turkey into a fat separator and let stand for 5 minutes to allow the fat to rise to the top. Pour the juices into a large measuring cup.
Pour about 1 cup of the pan juices back into the roasting pan and heat over medium-high heat, scraping up the brown bits from the bottom of the pan. Cook for about 1 minute. Pour pan contents back into the measuring cup and add chicken broth to make 4 cups of liquid.
Melt the butter in a large saucepan. Sprinkle with flour and whisk together to make a roux. Cook the roux, whisking until a deep brown, 4-5 minutes.
Whisk in the liquid and bring to a boil. Reduce heat and simmer until thickened, 8-10 minutes.
Barbara Singer was Cutco’s first resident home cook and was part of the Cutco family for nearly 30 years. Her love of cooking was nurtured by her Italian heritage, including her mother who was an excellent cook. Barb often turned to her mother's recipe box for inspiration. The recipes were decades old but still resonated in modern day. Barb enjoyed cooking all kinds of cuisines, trying new recipes and adding touches to make them her own. She especially enjoyed baking and considered various kinds of cheesecake to be one of her specialties. Barb officially retired from Cutco in 2019 and has left behind a treasure trove of delicious recipes.