Flour makes gravy thick. Cooling gravy gets very thick too. However, what has been said is that floured gravy that is cooked at a high heat for a long period of time will eventually lose its thickness. The key is that the floured gravy is cooked at a high heat for a long time. Something happens that results in a breakdown of the flour's ability to keep the gravy thick. If you normally don't heat your gravy at a high heat for extended periods of time, you would never encounter this situation. It's similar to the idea that browned flour, such as is used for making a traditional dark roux, doesn't have the thickening power of a lighter colored roux. So boiling a thin, floured gravy may not result in a thicker gravy. Not unless it is boiled enough to actually reduce the liquid quite a bit. "Sauces thickened with starches should be reheated carefully, as they will lose some thickening ability if reheated to a full boil."

Thank you all. Sharon, this started with roasting "pieces and parts". I did actually end up with more fat than i thought i would. But it is kind of tasteless? That doesn't sound right. lol. It lacks taste. In prior years, I think it has had more of a wine flavor - which i liked. Oh well. It is done and there is much to be said for that. Thank you again.

Found it!! Make-Ahead Turkey Gravy Makes about 2 quarts For more flavor, after roasting the turkey you can skim the drippings from the pan and add them to the gravy just before serving. It's best to discard the strong-tasting liver before using the giblets. This recipe makes enough to accompany a large turkey and still have plenty for leftovers. 6 turkey drumsticks, thighs, or wings reserved turkey giblets reserved turkey neck 2 carrots , chopped coarse 1 head garlic , halved 2 ribs celery , chopped coarse 2 onions , chopped coarse Vegetable oil spray 10cups low-sodium chicken broth 2 cups dry white wine 12 sprigs fresh thyme 1/2 cup all-purpose flour Table salt and ground black pepper 1. Adjust oven rack to middle position and heat oven to 450 degrees. Place giblets, neck, drumsticks, carrots, celery, onions, and garlic in roasting pan, spray with vegetable oil, and toss well. Roast, stirring occasionally, until well browned, 1 to 1 1/2 hours. 2. Transfer contents of roasting pan to Dutch oven. Add broth, wine, and thyme and bring to boil over high heat. Reduce heat to low and simmer until reduced by half, about 1 1/2 hours. Pour through fine-mesh strainer into large container (discard solids), cover stock with plastic wrap, and refrigerate until fat congeals, at least 2 hours. 3. Using soup spoon, skim fat and reserve. Heat 1/2 cup fat in Dutch oven over medium-high heat until bubbling. Whisk in flour and cook, whisking constantly, until honey colored, about 2 minutes. Gradually whisk in stock, bring to boil, reduce heat to medium-low, and simmer until slightly thickened, about 10 minutes. Season with salt and pepper. (Gravy can be refrigerated for up to 3 days or frozen for up to 2 months.) Reheat gravy in saucepan over medium heat until bubbling.

I think it depends on family dynamics. If hosting in your own kichen the dance is familiar and pretty stressless. We have hosted so many times over the years that it has become an easy meal to prepare. We are a good team. DH makes the gravy when the bird comes out to rest. Timing is everything. I even set my table the day before or two days with the serving stack of vessels deciding what foods/sides might go into where. The many years visiting my parents were always an insane zoo. We prepped as much as possible at home here, then traveled the morning of. (less trafic). Two cranberry sauces, a couple salads, pomegranite dressing, mixed veg and roots cut and marinating that just needs to go on a sheet pan. Two pies made. My dressing/stuffing. Around 2015 we started making the gravy ahead. Only when traveling. I could usually get a few turkey wings and a leg to make stock and gravy from the butcher. One year i had to purchase the smallest quality turkey i could find and butcher for the wings and legs myself for stock. Roasted the breast as well to have much better bird slices than mom's giant dry butterball. Dry under-seasoned dressing/stuffing. Watery over-cooked under-seasoned, (no seasoning), beans and sweet potatoes.... If a past thanksgiving was ever a struggle, consider the do-aheads. Not everyone has a sympathetic family. Often sit back and wait while visiting and watching a ball game. If you enjoy the 'dance' that is different. My family can't cook, don't cook. I enjoy the dance and only get a good meal if i make it. Trying to prep/cook in my mothers kitchen, yikes. 6-8 family members in the kitchen built for one or two. Sister resting on the counter with a glass of wine talking non-stop about nothing----in front of the sink, then in front of the prep'chopping area. No clue about focus and timing. Clue-less about the kichen triangle efficiency. Bourdain was speaking about just that. When he stopped working in restaurants, he had a wack cast of characters at his home for Thanksgivings. His experience cooking for 2-300 in a restaurant setting bled over into a home meal. Do-aheads meld/infuse flavors. Like a next day chili or lasagna. He could easily make a variety of sauces on the fly. I have no doubt his thanksgiving gravy made ahead was nothing but amazing having had his meals at LesHalles. I made my stock last night and a big batch of miropoix for my dressing/stuffing. Now in the freezer. Not necessary if we stay home but i had the veg needing a plan like leek tops and an abundance of celery and carrots, onions, shallots. Not sure yet about traveling but if my parents need help, turning 93 and 92 this week, we have an easy thanksgiving if they want/need us. My do-aheads will make it a bit easier. We have been taking turns visiting. My sister just left. My brother visited last month. We spent a week a few months ago. Dad just might be sick of us. 😜