Pour broth into turkey roasting tray, and whisk to release browned drippings from bottom of pan.
Heat oil on medium and add flour. Whisk for one to two minutes until the flour is bubbly and slightly golden. Then, slowly pour in broth/drippings mixture, continuously whisking to ensure that are no lumps. Season with salt and pepper and bring to a simmer.
When the gravy begins to thicken, taste it for seasoning. If not meaty enough, add a splash or two of soy sauce. This will give it a gorgeous deep colour and will add to its depth of flavour. Then add a squeeze of lemon at the very end to brighten the flavour and add balance.