Here's how I make the best gravy to smother your Thanksgiving dinner with:
3-4 Tablespoons Butter
3-4 Tablespoons Flour
Turkey Juices from cooking
1 Can chicken stock
Salt + Pepper
1. Before you actually start making the gravy, empty the juices left behind from cooking your turkey into a gravy separator (like this one ). You can use a baster to suck it all up, or if the turkey has been moved to a platter, dump it all in - don't worry about a few small chunks. Let it sit for a few so the fat separates from the good stuff.
2. Start with a roux. Feel fancy that you're using an actual cooking term. Put a few big hunks (also a fancy cooking term) of butter into a shallow sauce pan on low heat and let them melt. Sprinkle in an equal number of spoon-fulls of flour, and using a whisk, combine into a thin paste. Let this simmer for a minute or two.
3. Add in your turkey juices while whisking until everything is really well combined. If it's too thick or you need more to feed a crowd, turn to stock. I usually use a full can of chicken stock when I make it. Keep whisking every time you add more liquid. If it ends up too thin, add in a small bit of corn starch dissolved in a tiny amount of water.
4. Season with salt, pepper, poultry seasoning, and gravy master. No measurements - just sprinkle what you think looks good, and add more if you think your gravy needs it.
5. Let simmer for a bit to thicken to your liking, and stir often so it doesn't form a skin. When you think it looks and tastes perfect, pour it into your gravy boat and enjoy!