First see this recipe for roast turkey. Another way to make turkey gravy, of course, is to call my mother-in-law on the phone and ask how she does it. If you don’t have her number, this recipe by Martha Stewart sounds pretty good:
Roasting pan with turkey drippings, neck, and giblets
1 cup dry white wine, such as Sauvignon Blanc
1/2 cup all-purpose flour
2, 14.5 oz cans reduce-sodium chicken broth
1/4 cup bourbon
1/4 cup heavy cream
coarse s & p
1. Discard neck; coarsely chop giblets and return to roasting pan. Place pan on stove across two burners (if using a disposable roasting pan, scrape contents into a medium saucepan). Bring drippings to a boil over med-high; cook, scraping up browned bits, until liquid is brown and syrupy, 8 to 10 minutes (if bottom of pan is about to scorch, lower heat).
2. Add wine, and cook, stirring constantly, until very syrupy, 8-10 minutes. Add flour, and cook, stirring, until incorporated, about 1 minute. Gradually add broth, then 2 cups water. Bring to a simmer; cook, stirring occasionally, until gravy reaches desired thickness, about 5 minutes.
3. Stir in bourbon; cook 2 minutes. Remove pan from heat; stir in cream. (If gravy is too thick, as water as necessary.) Pour gravy through a fine mesh sieve into a medium saucepan; discard solids. Season with s & p, and keep warm whisk before serving.