Instructions

1. When the turkey is ready, tip it upright so the juices can run out of the cavity into the roasting pan. Take the turkey out of the pan and set it aside to rest. Look at the pan drippings left in the roasting pan (make the gravy while the drippings are still hot). If there are enough liquid-y drippings to cover the bottom of the pan, move on to the next step. If some parts of the pan are dry, pour in 1 cup of the low-sodium broth and place the roasting pan over medium-high heat (you may need to span two burners). Heat the drippings until they are simmering. Turn off the heat.
2. Scrape up all the bits from the bottom of the pan with a wooden spoon. Fit a fine-mesh strainer over a heatproof bowl or liquid measuring cup. Pour the drippings through the strainer and discard the contents of the strainer.
3. Let the drippings sit until the fat settles on the top, about 10 minutes (speed up the process by putting it in the refrigerator or freezer). Ladle or spoon off the fat and measure it; you will need 1/4 cup. If you have extra, discard or save for another use. If you have less, make up the difference with vegetable oil or melted butter.
4. Measure the remaining drippings; you will need 2 cups. If you have less, make up the difference with low-sodium broth.
5. Heat the 1/4 cup fat in a medium saucepan over medium-high heat until hot. Whisk in 1/4 cup all-purpose flour and cook until bubbling and slightly darkened in color, 1 1/2 to 2 minutes. Whisk in a splash of wine or sherry if desired.
6. Pour in the drippings and 1 teaspoon fresh minced herbs if desired. Cook, whisking often, until it comes to a boil. If you'd like a thicker gravy, reduce the heat to maintain a simmer and simmer for a few minutes to the desired consistency. Taste and season with kosher salt and black pepper as needed.