Heat broth in a saucepan until hot, but not boiling.
In a separate saucepan over medium heat, combine turkey drippings, butter or combination of drippings and butter, totaling 1/4 cup and flour to make a roux, stirring constantly, until it turns a nutty brown and there are no lumps.
Slowly add broth stirring constantly for 1-2 minutes, continue to cook stirring occasionally until desired thickness, about 10 minutes. Season with salt and pepper.
Cook's Note: I like to add some chopped up turkey to the gravy too!