Add chicken broth, apple juice, thyme, rosemary and sage leaves to a sauce pot and bring to a simmer. Drain off all but 1 tablespoon of fat from the turkey roasting pan. Heat the pan over medium-high and sprinkle in the flour. Cook about 4 minutes, stirring constantly with a wooden spoon, until the flour browns slightly. Gradually add the hot broth, whisking constantly to prevent lumps. Bring to a boil, then reduce the heat to medium low. Simmer, whisking occasionally, until the gravy thickens, about 10 minutes. Season to taste with nutmeg, salt, and pepper. 

Add chicken broth, apple juice, thyme, rosemary and sage leaves to a sauce pot and bring to a simmer. Drain off all but 1 tablespoon of fat from the turkey roasting pan. Heat the pan over medium-high and sprinkle in the flour. Cook about 4 minutes, stirring constantly with a wooden spoon, until the flour browns slightly. Gradually add the hot broth, whisking constantly to prevent lumps. Bring to a boil, then reduce the heat to medium low. Simmer, whisking occasionally, until the gravy thickens, about 10 minutes. Season to taste with nutmeg, salt, and pepper.