In my opinion, a simple gravy is best. If a little wine is used in basting the turkey, the subtle and complex flavors of the wine will complement the flavor of the gravy. Here is my recipe for a simple and flavorful turkey gravy.
2 T. butter
3 T. flour
Pan drippings and juices from turkey
Salt and pepper to taste
In a large skillet, melt the butter and add the flour to make a roux (see the Seasoned Cooking archives for more details on making a roux). Brown and slowly add the pan drippings, stirring well to minimize lumps. If necessary, add another tablespoon of flour dissolved in a little cold water to thicken the gravy more. Salt and pepper to taste. Serve with mashed potatoes, and pour over the turkey and dressing if you like.
