Here's mine. I swear by it, and use it every year. I like to serve turkey with red wine, such as a Zinfandel, or a Rhone, and think that red wine gravy is a natural. Because of the wine, it's very dark, rich and aromatic, smooth and silky.
Paul's Red Wine Turkey Gravy
1) Flavor the wine:
While the turkey is roasting, I place the giblets (neck, heart, liver, gizzard and whatever else) in a pan on the back of the stove. Cover with red wine (something you wouldn't be ashamed to drink), add a bay leaf and a few whole peppercorns, maybe a whole clove. Simmer at a very low flame; add more wine if necessary. After the turkey comes out, strain and reserve. (You can chop and then add the giblets if you must. I don't.)
2) Make a RouxB:
While the turkey is resting, degrease the pan drippings (those gravy separators are very handy for this). Place the roasting pan over two burners, at medium-high heat. There will still be some fat in the bottom of the pan, plus all the flavorful bits. In a large jar, add a few tablespoons of flour (Wondra--superfine flour--is pretty good here). Add water and shake vigorously. (This sounds strange, but it prevents any lumps.) To the hot pan, add the flour-water mixture and whisk like crazy.
3) Put 'em together:
While continuing to whisk, gradually add back the degreased drippings. Add the strained wine. Depending on the volume desired, you can either add more wine, or water, or chicken stock. Whisk!
