cough it up cooks. i'm in my mid 40's and i think i just about have it figured out.
here is mine.
find all the giblets in the bird..+ neck bones. put it at the bottom of the roasting pan. snap apart the standard onion, carrot, celery mix and dump it in as well. if your really cool, put in some random chicken bones you have in the freezer. pour in some water (or veggie, or chicken stock) ..about 2 cups. put the turkey rack and turkey..(insert your favorite turkey method here
)..roast as you usually do. make sure water doenst evaporate away!! i go in at least once to flip the scorching hot, huge, awkward, greasy bird..good times. i'll add fluid here.
once it is all done and bird is resting. strain juices into fat separator..pull out some fat, about 2 teaspoons (for me). dump it into saucier..and whisk in equal amount of flour. get the roux golden..light golden..dump in the turkey juice+ plus chicken stock to equal your target volume of gravy..salt pepper, some fresh herbage.. i like sage and thyme. half shot of brandy..whisk until thickened..
as a chinese person..i always have steamed rice..gravy and steamed rice is my childhood comfort food.
anyone else? love to hear so maybe i could tailor/tweek my science project.