Remove the rack from the roasting pan. If the juices in the turkey pan have evaporated, leaving only fat and browned bits on the bottom of the pan, carefully pour out the fat and discard it, retaining all browned bits. If there is juice, tilt the pan and skim as much fat as possible off the juice with a spoon. Set the pan over two burners set on medium heat. Pour in:

Bring the mixture to a simmer, all the while scraping the bottom of the pan with a wooden spoon to loosen the browned bits. Reduce the heat and cook slowly for 5 minutes. Mix to a smooth paste:

Whisking constantly, gradually pour this mixture into the simmering broth, then cook for 1 minute. Season to taste with:

Pour into a gravy boat and serve with the turkey.