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 is our resident home cook and has been part of the Cutco family since March 1990. Her love of cooking comes from her Italian heritage and especially from her mother who was an excellent cook. Barb has her mother's recipe box with recipes that are decades old but just as good today as they were then. Barb enjoys cooking all kinds of cuisine, trying new recipes and adding touches to make them her own. She particularly enjoys baking and considers various kinds of cheesecake to be one of her specialties. She uses family, friends and co-workers as her taste-testers and counts on them to give her honest feedback and let her know if it's a winner or loser.