It's amazing how many people can ruin gravy. There's no secret really, just common sense. Here's how I make the gravy with the Thanksgiving turkey. It gives you the basics, and you can use the same system on anything.

We always butter the outside of the turket and cook it uncovered at a higher temp to brown the skin, then put a tin foil tent over it and reduce the temp to cook. All the extra butter and juicee drops to the bottom of the pan and browns. At the same time, I cover the giblets with water and let them simmer as long as the turkey cooks, adding water if needed. This gives the base for good gravy. Alot of people will drain the grease off before making gravy, but I don't. Alot of good flavor there! Pour enough of the hot giblet water in the bottom of the roasting pan to loosen the stuff that's cooked onto the pan - break loose with a fork, and get it ALL! Pour it into a large saucepan, and add the rest of the giblet water, and bring to a light boil, then turn down. Now, to thicken. A lot of people use cornstarch and water. NO, NO, NO!

Depending on how much you're making, put 1-2cups MILK (not water) in a blender, and add 1/4 to 1/2 cup flour, and whiz it so there are no lumps. Turn up the heat on the drippings, and start adding the milk/flour combo a little at a time, stirring constantly. It will start to thicken as it heats, but it MUST BOIL AGAIN to cook the flour. You can always add more of the mixture to thicken it more, or less for thinner. Trial and error is the best teacher. Once it's boiled and reached the consistency you want, turn the heat down. I have to stay away from salt, and I LOVE pepper, but season to taste. The finishing touch is the Kitchen Bouquet listed in another thread in the Food Forum. It darkens the gravy and gives it a subtle flavor without overpowering the drippings. Use just a little for lighter gravy, or more for darker. A little goes a long way.

Bacon grease, sausage grease, beef, pork, chicken all make great bases, as well as chicken broth. Flour and milk, not Cornstarch, is the main trick, and Kitchen Bouquet is the final touch. Works around our house. I'm sure others have variations on this, and I welcome other tips or suggestions!

Hope you enjoy it.

Larry