Pour the turkey drippings into a bowl. Add a splash of chicken broth to the roasting pan and scrape up any browned bits; add to the bowl, then freeze the drippings until the fat hardens on top. (Alternatively, use a degreasing cup.) Spoon 1/2 cup of the fat into a saucepan. Add 1/2 cup flour; cook over medium heat, stirring, until golden, 4 minutes. Slowly whisk in 8 cups hot chicken broth; bring to a boil, then reduce to a simmer. Discard any remaining fat from the drippings; add the drippings to the saucepan. Simmer, whisking, until thick, 10 minutes. Season with salt and pepper. Strain to remove lumps, if needed.
Photograph by Steve Giralt
Recipe courtesy of Food Network Magazine