After moving your cooked turkey to a cutting board, pour the pan drippings into a large glass measuring cup. Scrape browned bits from pan into cup.
With a spoon, skim and reserve the fat from the drippings. Pour 1/4 cup of the fat into a 2-quart saucepan (discard any remaining fat).
Stir 1/4 cup of all-purpose flour into the fat in saucepan. Add enough reduced-sodium chicken broth to remaining drippings in measuring cup to equal 2 cups.
Add the broth mixture to the flour mixture in saucepan. Cook and stir over medium heat until mixture is bubbly. Cook and stir for 1 minute more.
Strain the gravy into a serving dish. Season with salt and black pepper to taste.