Transfer juices and bits from the roasting pan — turkey, pork, beef, lamb, chicken or roasted vegetables — to a bowl. (If bits are stuck, place the pan over medium-low heat and deglaze by adding a splash of broth and scraping them up.) Set the bowl aside for a few minutes and then skim fat from top and discard.

Melt butter in a large skillet over medium heat. Whisk in pan drippings and flour. Cook, stirring constantly, 1 minute.

Vigorously whisk in 1 cup of the broth until all lumps are gone, and then whisk in remaining broth. Bring to a boil, reduce heat to medium-low and simmer until thickened, 2 or 3 minutes.

Season with salt and pepper.