Smoker: As you prep your favorite smoked turkey recipe, put all of the roasting pan ingredients in a large aluminum roasting pan. Place a wire rack on top of that and then the prepared turkey on top of the rack. That way the roasting pan will catch all of those amazing turkey drippings. Carefully remove from the smoker once the turkey is done.

Pan Drippings: Scoop out the solid ingredients from the roasting pan and transfer the remaining drippings into a large, glass measuring cup.

Skim off Fat: Take the smoked turkey drippings and ensure you skim off any fat that floats to the top. You can use a fat separator, but a spoon works just fine. Do not skip this step or your gravy will not turn out. 

Roux: Bring a large cast iron skillet to a medium-high heat and add butter to melt. Once melted, whisk in the flour to create a roux.

Add Liquid: Slowly add in the turkey drippings about a quarter cup at a time, whisking consistently. Once all the drippings have been incorporated, continue this process with the broth. Be sure to keep the skillet at a medium high heat and whisk constantly, as you add a total of 3 cups liquid. To thicken, let simmer for a few minutes. To thin, add more splashes of broth. Taste and add desired amounts of salt and pepper, if needed.

Serve: enjoy immediately over slices of your Smoked Turkey, mashed potatoes, stuffing, etc.