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After roasting the turkey, remove it from the roasting pan. Pour the turkey drippings and reserved fat through a fine-mesh strainer into a separate container or measuring cup. This will separate the fat from the drippings.
In a saucepan, heat the reserved turkey fat over medium-low heat. Add the all-purpose flour and whisk continuously to combine the fat and flour. Cook the roux for 1-2 minutes, being careful not to let it brown too much.
Gradually whisk in the turkey drippings and the turkey or chicken broth into the roux. Continue to whisk until the mixture thickens and begins to simmer. This should take about 5-10 minutes. Add more broth for a thinner gravy.
Season the gravy with salt and pepper to taste. Remember to taste and adjust the seasoning as needed. The amount of seasoning required will depend on the saltiness of the turkey drippings and broth. (See notes)
Once the gravy has reached the desired consistency and flavor, remove it from the heat. Pour it into a gravy boat or a serving dish, and it's ready to be served alongside the roast turkey, mashed potatoes, and other Thanksgiving side dishes!