This variation on old-fashioned pan gravy is sure to become a family tradition. The little bit of red currant jelly gives a mahogany hue to the sauce and adds just a touch of sweetness that's perfect with the turkey. This makes a lot, but you'll be glad you have it for leftovers the next day.
Skim 5 tablespoons of the turkey fat from the surface of the pan drippings (or an equal amount of butter) and return it to the roasting pan. Skim off and discard the remaining fat.
Put the roasting pan on top of the stove spanning 2 burners set at medium heat (metal pans only; use a saucepan if yours is glass or enamel). Add the flour to the pan and cook, stirring, for 2 minutes. Whisk in half of the warm broth and cook for 2 to 3 minutes over moderate heat, whisking nonstop, until the liquid thickens. Whisk in the remaining broth and cook, stirring nearly nonstop, for 5 minutes, letting the gravy come to a gentle simmer.
Add the defatted pan drippings and the red currant jelly, whisking well until the jelly has melted. Taste the gravy, adding salt and pepper to taste. Keep warm, then pour into a gravy boat to serve. Makes about 10 servings.