OK Boop I'm going to give you my family recipe I use and my disclaimer and warning, I never measure so I will try to get as close as I can but most of the time I follow the rule of start small and keep adding to taste. If you can get 2 cups of drippings, add 1 to 2 cups of chicken stock. Then add the turkey neck and the turkey butt to the pot. Next add poultry seasoning, sage, salt and pepper to taste. Normally I add a bit of poultry seasoning and sage, let it simmer for awhile and then add more to taste. Next add 3 to 4 boiled eggs cut up, about a tablespoon of butter and let the whole thing simmer on low to slightly medium until it finally starts a good rolling boil. During the cooking process, stir every now and then mostly to make sure that it is not sticking in the pan. When you have a good rolling boil, then add a little water to a cup and slowly add a tablespoon, possibly two, depending on how much gravy you wind up making, of flower and stir in the cup until it is smooth. If you add the flour slowly and stir into the water quickly, it won't be lumpy. Once you have a smooth non lumpy flour misture, pour this mixture into the gravy and again cook slowly until it comes to a boil. At this point then begin adding the additional poultry seasoning, sage and salt and pepper to taste and cook until thickened and that's it! It is really easy peasy and if you feel you have to measure the seasonings start with a teaspoon and keep adding until you get to get just the right taste level. If you get really stressed email me and I will give you my home number and I can walk you through it! Gobble gobble!!

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."

Turkey necks are my standard for making homemade stock. I just simmer, no pre-roasting. Sadly, last year the major commercial poultry processor stopped offering retail packages of turkey necks. Apparently the pet food mfgs pay more so it all goes to them now. I was stumped until I realized an artisanal turkey producer probably offered them. It's two counties over, but we visit that area every few months anyway. So I stop in and pick up 5 or 6 bags of frozen necks to bring home. Lots of natural gelatin so the stock gels. Makes a killer demi-glace, too.

I like turkey gravy with cornstarch. Pour the drippings into quart pyrex measuring cups. The fat will rise to the top. I like to skim off most of the fat. In another cup mix 1 to 2 tablespoons of cornstarch with a small amount of cold water. You want a very thick slurry. Pour the dripping into pan, add cornstarch slurry, and heat over medium heat, stirring constantly, until it thickens. I like a wire whisk. If you like it darker, you can add Kitchen Bouquet. If it gets too thick add water or chicken broth. Too thin, add some more cornstarch slurry. You can make the day before and just reheat. It will get jelly like cold, but will thin when hot. Add giblets if wanted. I'm sure someone will be posting the gravies made with flour. They are good also.