- You'll need 7 to 8 cups hot broth for every 1/2 cup turkey drippings.
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.