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!!

You can also extend the pan juices by making a broth using the turkey neck, celery, onion and whatever spices you like. Cover and cook on low heat for a couple of hours. Strain the broth, cool a bit, then take some out (half cup or so) and whisk in flour, then re-introduce the flour paste mixture into the broth to thicken. When the turkey is done, remove it from the roaster pan, add this gravy into the pan and scrape/whisk in any browned bits and/or juices. I like to add a dollop of real butter and whisk that in also. If your turkey is stuffed, the juices tend to soak into the stuffing. If you cook your stuffing separately, the juices drip into the cavity and you can use long tongs to tip all the juices out into the pan to use/reduce/brown. Juices will also pool behind some of the joints - like the thigh joint (unless you've cooked your turkey to death!) - before removing the turkey from the roaster, make a small slit in the skin at the joint (near the body) to release those juices into the pan. There are all kinds of methods to make that important gravy!

I too would rather use canned chicken broth than store bought gravy. I would melt two or three tablespoons butter in a saucepan and to that add a tablespoon or so of minced shallot. Saute until translucent. Add two or three tablespoons flour, stirring constantly cook until golden. Whisk in a can of chicken broth, 1 tablespoon of either sherry or white wine.(in a pinch I use dry vermouth)Salt and pepper to taste and let simmer 5-10 minutes. Add more chicken broth or milk if too thick. I always keep browned flour in a jar to color my gravy. Add a cup of flour to a dry cast iron skillet. On medium heat, watching carefully and stirring often, brown the flour until a light golden brown. Being careful not to walk away and let it scorch. Let cool, put into a container. After cooking like this it will not have the thickening "power" that uncooked flour does, so I use a tablespoon or so basically as a coloring agent.

My family always makes turkey gravy in the roasting pan with the drippings. Skim some of the fat. Stir in Wondra flour, salt and pepper and water or a bit of broth made with the giblets and neck boiled while the turkey roasted. I grill my turkey, so can't make gravy from the pan drippings. Instead, I make a rich turkey stock ahead of time using wings and, sometimes, drumsticks, along with the usual aromatics, and freeze it. The day before Thanksgiving, I brown a turkey thigh or two in some fat (usually olive oil), remove and set aside and then make a roux. I put the thighs back in along with some sprigs of thyme and a bay leaf and add the defrosted turkey stock along with pepper and salt to taste. I then cook this down by about half, strain it, refrigerate it and reheat it the next day for dinner. It's not pan gravy, but it's pretty good.