After removing the turkey from the roasting pan, pour any pan juices and fat into a glass measuring cup and place in the freezer so the fat will rise to the top, about 20 minutes.
Combine ½ cup chicken broth and flour in a small bowl; whisk until smooth.
Set the roasting pan over two burners on medium-high heat. Add tequila, bring to a boil and cook, whisking and scraping up the brown bits from the pan, until the tequila is slightly reduced, 1 to 2 minutes. Add the remaining broth to the roasting pan and return to a boil, whisking often and scraping up any remaining brown bits.
Skim fat from the chilled pan juices; add the juices plus the reserved broth-and-flour mixture to the roasting pan. Boil, whisking constantly, until a gravy forms, 8 to 10 minutes. Pour through a fine sieve into a gravy boat; stir in sage and season with pepper.
44 calories;2.0 g fat(0.0 g sat); 0.0 g fiber; 1.0 g carbohydrates; 1.0 g protein; 2.0 mcg folate; 2 mg cholesterol; 0.0 g sugars; 0.0 g added sugars; 3.0 IU vitamin A; 0.0 mg vitamin C; 1.0 mg calcium; 0.0 mg iron; 121 mg sodium; 47.0 mg potassium