i start with a fat--usually clean lard... then i slowly add flour making, in a sense, a roux--and brown the flour... you have to keep stirring so the flour does not burn... it will turn a light brown/tan... make sure you use enough... i then slowly add chicken broth and continue to stir/mix... (you can use this basic base to make several different sauces)... add the turkey drippings... you must keep stirring--on a warm burner so it thickens... at the very end, i toss in a dollop of real butter... it adds another layer of richness... salt and pepper... i use a wooden spoon... if you want your gravy dark in color, you can add Kitchen Bouquet browning and seasoning...
i use the same base for enchilada sauce, for which i receive high compliments... a fat, flour, chicken broth and chili powder--which i get from New Mexico--or i use dried chili pods and go from there...
mis dos centavos... adelante...