Remove the chicken or turkey to a large baking pan. Pour all drippings (both fat and juices) into 4-cup glass measuring cup and allow to separate. Skim off fat with spoon and return 4 tablespoons into roasting pan. Add enough water or chicken broth to remaining juices to equal 3 cups. Heat roasting pan on Wolf cooktop over medium-low heat. Add flour to the fat in the pan. Stir with whisk for 1 minute to break-up lumps. Add juices/broth to pan and whisk vigorously. Add cream. Increase heat to high. Bring to boil and simmer for 3 to 5 minutes. Adjust seasoning and pass through fine sieve, if desired.