For whatever reason, people are intimidated by gravy. Wait, let me clarify: people are intimidated in MAKING gravy. There, that's better.
Allow me to assist you here and show you the inner-workings of making a proper and delicious gravy for your Thanksgiving table. Just follow my lead and you will succeed. (Hey, that rhymed.)
At its core, gravy is merely mixing fat with flour and whisking furiously over heat to create a luscious liquid of immense flavor. It really is that simple. Fat + flour + whisking = gravy. Simple.
Let's go to the methodology, all up close and personal.
The Method
First, you'll need some fat. The go-to here is normally the pan drippings you end up with after roasting a turkey. True, these drippings will be nothing more than melted fat from the bird mixed with your basting liquid (if used), all glossy, oily, and repulsive to look upon, buuuuuuut....don't be afraid. It's okay. We want oily and repulsive. Let's go-
1. First, pour off your pan drippings into a suitable container for easy pouring later on. (Use a spatula to scrape the pan as best as you can. We want ALL that oily goodness) I use a glass measuring cup that holds 2 cups. (Keep in mind, the pan drippings might be a bit hot to the touch) Next, grab yourself a sauce pan, such as you would use for a small pot of soup, and put it onto heat, about medium-high. To this add half a stick, or a full stick - let's not be fat frugal here- of your butter of choice and allow it to melt slowly.
ADVANCED STEP: Remove your turkey from roasting pan, setting it onto your carving board to cool, and remove elevated roasting rack. Now take that roasting pan and put it onto burners on your stove top, on high heat. To this hot roasting pan add some stock or red/white wine to deglaze the roasting pan, (expect it to hiss, pop, snarl, and sizzle), using a flat wooden spatula to scrap the roasting pan clean. Those will be your modified and accentuated drippings.
2. Once melted, without scorching, use your flour of choice (wheat, rice, soy, potato, etc), and using a whisk, slowly add your powdery and dry flour to the melted butter, whisking diligently as you add. You will begin to see a roux being formed, which is a moving clump of wet flour in the bottom of your pan. Keep whisking it until it starts to brown ever so slightly. (The flour will cook itself in that pan, so be ready for step 3!)
ADVANCED STEP: At this point, add 1/2 cup of wine to that roux mix you have created and whisk it together. I use a hearty red wine for this recipe, but let your own choice be yours, should you choose to attempt this step.
3. Now add your pan drippings that you reserved in an easy-to-pour container. You'll see the roux dissipate and the oily drippings begin to thicken up. Keep whisking! Keep that pan on heat, (as you are now "burning off" the flour taste), but drop it to medium heat. Keep whisking.
4. You are now creating your gravy, congratulations. If it appears too runny, gently add some more flour in small portions, whisking constantly, of course. If it appears too thick, add small amounts of stock (if you have any on hand) or basic tap water. The whisk you hold in your hand will tell you everything you need to know about the thickness or fluidity of the gravy.
5. If you add more flour, remember that you will need to allow it to "burn off", so your gravy doesn't taste like flour. You want it to taste like turkey. You can add salt and black pepper if you wish, to taste. You can even add more butter. The basic technique of mixing flour with fat has been accomplished and now it is all about the finishing touches.
6. I will add chopped parsley or green onion tops or even finely minced celery to my gravy at the end for something unique. It's your gravy. Play with it. Have fun. You have done it. :)
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