After roasting turkey, pour off pan drippings into a heat-proof container. Cool slightly and allow to separate. Spoon fat from the top to measure 1/2 cup. Discard remainder of fat. Add remaining pan juices to the turkey broth to measure 4 cups.
1/2 cup fat, from pan drippings
1/2 cup Wondra flour
4 cups Bowman & Landes turkey broth, warmed
Sea salt and freshly ground pepper
Combine fat and flour in a small saucepan. Cook over medium heat until bubbly, about 5 minutes. Remove from heat. Slowly whisk in turkey broth until smooth. Return to heat and cook to desired thickness. Season, to taste, with salt and pepper. Makes 4 cups
Allergy Warning: Contains wheat