turkey?
First I simmer the turkey cut up giblets, chopped celery leaves and onions in water a couple of hours while the turkey is roasting.
When I take turkey out of the pan, I put the roasting pan on a burner and stir the drippings up, and then, take the giblets out of their pot, and pour the rest into the roasting pan, and keep warm.
Last add the water drained when the potatoes are ready to be mashed, and stir to thicken. If you like thick gravy, sprinkle some fine white flour and stir.

This is how my grandmother did it, and so do I.

I make a roux out of flour and grease, stirring constantly until golden brown. Then I add the turkey drippings & enough chicken broth until creamy. Add in sauted green bell peppers, onions, celery & a chopped boiled egg. I will get some meat from the turkey & add to the mixture and over low heat wait until it starts bubbling then I add to my gravy boat and call it done.

It depends on the mood I'm in and what I end up with for drippings. My favorite is to make a roué with butter and olive oil and flour with broth. Mom always added water and used a slurry of flour and water to thicken it.

I usually for turkey gravy use the liquid from the turkey pan and put it in the pan I want to make the gravy in, let it come to a boil and then add cornstarch that has been mixed with cold water and stirred well. I usually guess at how much broth is in the pan and read what it says to do on the box of corn starch. When it is thickened enough, add some Kitchen Bouquet to make it as brown as you want. Be sure and taste for seasoning, such as salt and pepper.

Sue

If I need lots of gravy I use wings.
roast turkey wings..seasoned with s&p, celery, carrot, onion and garlic in the pan..

Once crispy and smelling yummy...pour in water 6-8 cups..let simmer a bit..stir up crunchy bits from bottom of pan..strain... Use the liquid to make gravy..either make a roux or cornstarch and water slurry..adjust salt after it begins to thicken. Flour based thickening needs more salt than starch thickening.

Usually do the wing/stock a day or two before..or even weeks and freeze.

If I don't want a lot of gravy, drippings, starch, home made or organic chicken broth/stock.

When I make gravy, I always boil the neck, gizzard, livers.
And here's my version: I take a medium onion, insert whole cloves, and add bay leaves to the stock.

The cloves are NOT strong at all, but just give it humph that I enjoy.

Pull the meat off the neck, discard the gizzard, chop the livers, and chopped boiled egg.

When my roux is made and stock added to desired thickness, I then add the chopped ingredients.

I use Watkins gravy mix. 2 parts flour, 2 parts butter, 1 part gravy mix. water.

I make it ahead of time and freeze it. Its delicious and frees the time after the turkey comes out to tend to other things. I found the recipe over on the cooking forum a couple of years ago.

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 drain the drippings from the roasting pan into a measuring cup that also has a special spout for separating the fat from the broth. I return a few tablespoons of the fat to the roasting pan over medium / medium-low heat and sprinkle in about 3 tablespoons of flour. Stir the flour into the fat, and add more fat if necessary, cooking the flour for 2 minutes. Then pour in the rest of the drippings slowly, stirring with a whisk all the while to keep it smooth. Loosen any roasted bits stuck to the pan as you stir. These bits give you good flavor. Bring the gravy to a simmer and then turn it down to cook about 5 minutes or more, adding more water if necessary as it thickens. Season with salt and pepper.

My kids believed the commercial about the awful home made gravy and would not believe me that home made is better by far. The commercial wondered what was that lump in the gravy, showing a murky mess boiling away. I explained that it may be some turkey from the braised neck or bits and pieces that had stuck to the pan and deliver so much flavor to the gravy. They would not believe me, so that year, I bought that awful canned gravy to let them find out for themselves. It was like a thickish soup broth. Lesson learned. They hated it.

just so it isn't canned....although a pal said they had a premade at Costco that tasted good?? have never understood when you have all those great drippings, slowly simmered giblets why you'd buy canned....can you imagine when we went to Frankenmuth mi (a solvang ca type town) to the fameous chicken place it tasted pre-made? never have been back, either....

I do mine a little differently. I bring the turkey pan drippings (if there's a lot I put some in the dressing) and extra broth (chicken or turkey) to a boil. In a jar, I mix about 3 tablespoons of flour and 3/4 c. (or less) of water together and add to the boiling broth, whisking like a crazy lady. I don't put the giblets in because the kids don't like them. Don't forget to taste before you add salt/pepper. The drippings usually have enough.