Back when I worked in a kitchen, a sous chef taught me how to make gravy. He put in a dash of Tobasco sauce to serve as a flavor enhancer (not for its kick) sort of in the same way you use salt. You should try it. It makes a difference.

Rather than whisk flour or cornstarch directly into the drippings, I've always started with a roux. (Light-to-medium works great. Use butter for the flavor, olive oil for a healthier gravy, or mix them for both.) I then whisk my mostly-fat-separated drippings with the roux and add other liquids/seasonings as desired. This approach is simple and ensures a tasty, lump-free gravy!

For no lump gravy , I use the stock and drippings of whatever has been cooked, roast , turkey ,, etc. Pour it into a sauce pan. Use a jar with a lid, add about 1/4 cup of flour , or three heaping table spoons . To the flour, add "COLD" water about a cup. SHAKE WELL . Heat the drippings to a boil over medium high heat, pour in the desired amount of flour water,continually stir til gravy boils lightly and thickened to the desired consistancy . Season to taste.

I much prefer not to use either cornstarch or flour in a gravy. Both alter the flavor.
Pour off excess fat from the roasting pan.
Then simply put the roasting tin over high heat on your stovetop. Add a bit of wine (3-4 oz); white for chicken, veal or fish & red for red meats or duck. Deglaze the pan making sure you scrape off all the browned bits. Reduce until all the alchol has evaporated. Add full cream & reduce again. That's it!
If you need a bit more volume add a non-salty stock cube of the appropriate variety & increase the amount of wine & cream.

Yes, its rich, but worth it!

I make a roux for the basis of all gravies and I never go wrong.

Hey Elise, I've watched my grandmother make gravy for years just eyeballing the ingredients. Since we normally have potatoes with the meal, she uses the water the potatoes have been cooked in (keeps some of the vitamins) and adds all purpose flour directly. When we've asked her how she knows how much to add, or when it's done, she always says "just make sure that it's boiled". I know that it doens't answer the question but she says it's important to the texture and flavour to "cook the flour or the cornstartch in the gravy". Her gravy is always delicious. Just thought I'd share that tip.

For Turkey gravy use cream of chicken soup. Dilute with enough broth or pan drippings for desired thickness. Add chopped hard boiled eggs, some turkey bits. (giblets if you like that)Heat thoroughly. It's like homemade!

Use all the drippings, 2 cans Swanson's Beef Broth. It will make about a quart of gravy.

I was making a dish using pork chops when I used the drippings, flour, and chicken broth just to see if they would still make a great gravy. Even though I really don't use much broth, they made a great gravy!

When I serve ham, I keep the bone and boil it in a couple cups of water for stock for gravy; or you can buy a small ham hock. I always make a roue with flour and lard (vegetable shortening does not allow the roue to brown). I then add the stock, and no added salt is required because the salt from the ham stock provides a deep, rich flavor.

Thanks for the recipe for the gravy, it seems easy to follow. It will make my Thanksgiving more enjoyable.

Tastes so good! my kids actually ate it!

For gravy I drain as much fat of baking tray as possible and mix corn flour in a small cup of water stirring as i pour of oil remants then add a stock cube and more water if needed, then again I am a man only learning these things but it tastes good.

For Turkey gravy use 1/4 wheat flour or 3 tablespoons put in the pan and roasted until it's brown then put the turkey juice in the pan and keep stiring until its boiling and it gets thicken. Add salt for taste yum yum. Also what I do if you feel the turkey is dry what I love to do is take the turkey a part and put in the pan that's full of gravy. Your mouth will feel juicy and not dry.