Transfer the turkey drippings to a glass measuring cup.
Place the roasting pan over low heat, add 1/2 cup white wine or broth and scrape the bits from the pan; add to the drippings. Skim 1/2 cup fat from the drippings and place in the roasting pan; skim and discard the remaining fat.
Add 1/2 cup flour to the fat in the pan and stir with a wooden spoon, cooking until the mixture is a brown, toasty roux.
Slowly whisk the hot broth into the roux; bring to a boil. Add drippings and simmer to thicken. Add salt, pepper and chopped giblets, if desired.
Recipe courtesy Food Network Magazine