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1. Transfer roast turkey to a cutting board. Stir 1 cup of the broth into pan drippings in roasting pan, scraping up any browned bits from pan. Pour drippings into a 2-cup glass measure. Skim and reserve fat from drippings. If necessary, add enough melted butter to the reserved fat to equal 1/4 cup. Pour the 1/4 cup fat into a medium saucepan (discard any remaining fat). Add flour; whisk until combined.
2. Add enough broth to drippings in the measuring cup to equal 2 cups. Gradually whisk broth mixture into flour mixture in saucepan until smooth. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and pepper. Strain gravy into a serving bowl. Makes 2 cups (8 servings).