Drippings from turkey roasting pan, some of the fat skimmed and the remaining liquid loosened with some of the chicken broth, if needed
Freshly ground black pepper
WHAT YOU DO:
In a saucepot, melt the butter over medium heat. When melted, sprinkle the flour over top and whisk to combine. Allow this mixture (the roux) to bubble away over medium heat until it turns a lovely golden brown colour.
While whisking, slowly add in the chicken broth followed by the turkey drippings. Allow this mixture to come up to a simmer and let it bubble away for 10 to 15 minutes or until thick and lovely. Season with salt and pepper and keep the gravy warm over low heat until ready to serve.