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While we're talkin' turkey... we may as well talk gravy too!
Here's exerpts from the "Green Cuisine" article by Jan Roberts-
Dominquez.
 
"It's so unfair...364 days out of the year we're told, don't make gravy.
It's bad for you. Bad! Bad! Bad!
        No gravy. Not even now and then. Avoid it. Eschew it. DON'T MAKE GRAVY!
        And then on this one single day, Thanksgiving- with 10 billion people
milling about looking over your shoulder and a 25 LB roasted turkey
turning back to ice on the counter- the command comes: OK, now you make
gravy. And it can't just be good gravy. Nope. It's gotta be GREAT gravy.
No lumps, no slicks of oil. With plenty of flavor & rich dark color. For
those frustrated souls facing yet another showdown in the kitchen on
Thanksgiving-read on. Gravy making does not have to be a daunting
experience. Remember you're the adult. And you're being thwarted by
what? A pot of organic goop.
 
Tips for great gravy....
 
Start with great stock: Rich & flavorful stock is made before the
turkey is even through roasting. To create one place most of those
foreign looking turkey parts that come stuck inside the raw bird
(they're the heart, liver & gizzard called the giblets) in a large pot,
along with the neck, and about 6 or 8 cups of water.
Please note: Most people leave out the liver, because it can be very
strong tasting.
 
Now coarsley chop an onion,some celery, and some whole peppercorns (she
says a dozen!).
 
Bring this to a boil, then reduce the temperature and simmer slowly for
about 2 hours. Remove from heat, & if the turkey is still more than 45
minutes to an hour from being done, refrigerate the stock.
When ready to proceed, strain the stock into a pan. You should have
about 4 cups of great stock. If you don't... add some water.
 
When you lift the cooked bird from the roasting pan, drain it
thouroughly by holding it over the pan for a moment. For great meat
drippings, your goal is to remove almost all the fat, but leave about 6
tablespoons in the pan.
 
Add the stock to the meat drippings along with all of the cooked bits of
turkey & chunks of stuffing, add the stock & with a wide spoon or
spatula, stir vigerously to blend the flavorful mix. Pour this mixture
back into the pot you made the stock in. Place over medium-high heat.
Bring the mixture to a boil & simmer for about 5 minutes to develop the
flavor. Taste this mixture, adding a bit of salt & pepper, if desired.
(I recommend a generous  helping of poultry seasoning in this brew).
 
NOW FOR THE SCARY PART: There's no turning back now. You've almost got
great gravy. This is the part all of our mothers can do blindfolded,
without measuring devices..... adding the thickener.
For 4 cups liquid in your pan, combine 6 tablespoons of flour (Gourmet
Blend GF flour, or white rice flour??) with 5 to 6 tablespoons of cold
water. (Do this flour/cold water blending in a seperate container).
Thouroughly combine the flour & water. It's important to check it is all
blended- so check with a fork to be sure there are no clumps.
When the pan of stock & drippings has come to a boil, slowly whisk in
the flour water mixture. It's recommended to use a whisk so you can keep
lumps from forming.
 
Once the foulr is mixed in, continue whisking over medium heat until the
sauce thickens. Turn down the heat and continue cooking another minute
or two.
 
Pour the gravy into a snazzy gravy boat & serve with massive pride. You
made great gravy!
 
P.S.  Did you know that Ener-G Foods in Seattle sells 5 pounds of Gluten
Free Gourmet Blend flour for $4.00?
Toll Free 1-800-331-5222
* No affiliation w/ company- this is just a good deal.
 
Happy Holidays!