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In a medium pot, melt the butter over medium heat until it shimmers. Season the butter with salt and black pepper, stirring to infuse the flavors for a few seconds.
Next, add the flour to the melted butter and stir continuously. Continue to stir until the mixture reaches a playdoh-like consistency, about 30 seconds. The butter-flour mixture (called a roux) should be lightly browned and smell a bit nutty. If the mixture still has a raw flour smell, cook it for about 30 more seconds.
Gradually incorporate the broth into the mixture, whisking as you add the liquid. Allow the mixture to thicken over medium-low heat for 6 to 10 minutes. For a thicker sauce, allow the gravy to continue to simmer and reduce for a few additional minutes, stirring occasionally. For a looser gravy, add about 1/2 cup more broth, and whisk to incorporate.
Once the gravy has reached your desired thickness, serve at once or transfer it to a glass Tupperware container. Don't be concerned if it appears slightly runny; it will continue to thicken as it cools.
Refrigerate the gravy for up to 4 days. On Thanksgiving Day, reheat the gravy in a saucepan and consider adding some of the drippings (fat that has cooked off the turkey and liquified in the baking dish) from the turkey for an extra layer of flavor. Alternatively, you can freeze the gravy and defrost it the night before for future use.
