1. Remove cooked turkey from roasting pan; pour off fat. Add 3-1/2 cups chicken broth to pan. Cook over low heat, scraping up browned bits. Stir flour and remaining 1/2 cup broth together. Whisk into pan along with salt and black pepper. Cook over low heat, whisking, until thickened. Taste; adjust seasonings as needed. Strain into gravy boat.