When the turkey is cooked, remove it to a serving platter. Remove the rack from the roasting pan.
Pour off most of the fat from the roasting pan and add from 2½cups to 1quart of turkey broth to the roasting pan. The amount of broth will vary according to the size of the turkey. Bring the broth to a boil and, using a wooden spoon, scrape and stir the bottom and sides to loosen the brown particles. When they are loosened, strain and measure this liquid.
For each cup of liquid, use 1tablespoon of butter and 1tablespoon of flour to make the gravy. For example: