While the turkey rests, make the gravy. Carefully transfer the turkey drippings to a measuring cup. Heat 3 tablespoons butter in a saucepan over medium heat. Once melted, make a roux by whisking in ¼ cups of flour. Whisk constantly for at least 1 minute, until fully absorbed (feel free to add more flour if you want it thicker).

Add the turkey drippings and enough broth to get to 4 cups of liquid. Raise the heat and bring the mixture to a boil. Once boiling, reduce to a simmer for about 5-7 minutes and let it thicken until your desired consistency is reached. Taste and adjust seasoning if needed (it may not need anything if the bird was seasoned well). Serve warm alongside turkey!