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Drain the pan drippings for the roasted turkey through a fine strainer.
Let sit and then remove any fat from the top of the drippings.
Add in chicken broth or water to make 4 cups if necessary.
In a medium saucepan, melt margarine or butter.
Add in lots of black pepper.
Add in ½ cup flour plus 3 tablespoons; constantly whisk for about 3 minutes over low heat.
Slowly add in the 4 cups turkey broth/drippings; whisk constantly over medium-low heat until bubbly and thickened (about 3 minutes).
Use right away or keep warm over lowest heat setting, whisk again before serving.
to make this gravy using all chicken broth prepare as directed using 4 cups low sodium chicken broth and 1 tablespoon chicken boullion powder ---- or you may add in low sodium chicken broth omitting bouillon powder to pan drippings to make up 4 cups.