Your own homemade stock will get you on the right road to perfect gravy.
Brown turkey stock
Turkey neck chopped into large chunks and any trimmings, e.g. wishbone and wing tips
Turkey heart and gizzard
3 Tablespoons vegetable oil
1/2 cup each of coarsely chopped onions and carrots
½ cup white wine
1/2 cup coarsely chopped celery
1 quart chicken stock or water
1 bay leaf
3 sprigs fresh thyme
2 allspice berries
salt and pepper
Place the oil in a 4-quart saucepan over medium-high heat. Add the bones trimmings and giblets and sauté until browned. Add the carrots and onions and cook until the edges are browned.
Spoon any fat out of the pot and add the white wine. Stir and scrape up the crusty bits. Add celery, herbs and stock or water to cover by at least an inch. Bring to a simmer and skim off the fat and scum as it forms. Add a pinch of salt and a few grinds of pepper. Simmer at least 1-1/2 hours or longer, partially covered.
Strain the stock and skim off the fat. You should have about 3 cups. Refrigerate if not using right away.
3 Tbsp. turkey roasting fat, skimmed out of the roasting pan
¼ cup flour
3 cups turkey stock
1 cup dry white wine or water
Mix the turkey fat and flour in a medium saucepan and place over medium heat. Stir for several minutes, until the roux starts to bubble and brown. Remove from heat and whisk in the stock. Return to the heat and simmer for 10 minutes.
Skim remaining fat from the roasting and discard. Deglaze roasting pan with wine or water and pour the liquid into the gravy base. Simmer and skim for a few minutes longer.