Charlatan

I use a combination of Giblet stock, drippings and Chicken Stock to make my gravy mostly because I want more gravy than can be had from just the drippings and giblet stock. I could go to the trouble of making a Turkey stock but, really, there is only so much time.

As for using the drippings from brined turkeys, I find the drippings too salty. I want to use my drippings so I never brine my turkey. I have never had a dry turkey... ever.

Simple Roux Gravy
1 tablespoon of fat
1 tablespoon of flour
1 cup of stock
Makes one cup of gravy. Multiply for more.

Cook the fat and the flour until it browns (if you like your gravy really brown, just cook it longer). This takes a few minutes. Once it is the right colour, slowly add in the stock, whisking as you do so. You add it slowly to avoid lumps. Once you reach a smooth consistency, you can add the stock faster. Add more stock if you want your gravy thinner. Salt and pepper for flavour.

Strain through a fine mesh sieve and serve (always sieve... always).

To get the drippings, remove the turkey so it can rest. Pour the drippings into a fat separator or just a container. Skim the turkey fat from the drippings and use it for the fat in the roux (you could also use butter if you need more fat).

Deglaze the roasting tin with some white wine. Toss in some fresh rosemary. Once deglazed, you can cook the gravy in the pan, I tend to do my gravy in a sauce pan so I just pour the contents of the roasting pan into the container with the giblet stock (or whatever stock you are using).

I usually have a couple of cups of giblet stock, plus another couple of cups of drippings. The rest I use Chicken Stock. I tend to make about 8 to 10 cups of gravy because I am feeding a few people.

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