I used to avoid gravy like the plague, but J kept lightly nudging me, “Why don’t you try making gravy, why don’t you try making gravy, why don’t you try.”  Shut up, I get it. 

So I set out to find an easy way to make gravy and after several FAILS I finally came up with this little recipe.

3 tablespoons flour
1-1/2 cups turkey stock or chicken broth
1 cup Riesling
pepper
reserved turkey juices

Strain reserved turkey juices into measuring cup.  Skim off excess fat and place three tablespoons of it in a bowl.  Discard the rest of the fat. Mix flour with the three tablespoons of fat and stir to form a paste. 

Set roasting pan over two burners at medium heat.  Add Reisling and scrape up any bits in bottom of pan. (This process is to pull the flavor from the pan into the wine) 

Strain wine into sauce pan.  Boil until reduced to 1/4 cup. (About five minutes) Add stock and reserved pan juices.  Bring to a boil and whisk in flour paste.  Simmer over medium heat approximately ten minutes.  Add pepper to taste.

Mixing the fat with the flour before adding the the juices keeps the gravy from being lumpy and having to deal with the flour not dissolving well. 

Good luck.  Even with this fail proof recipe, gravy still scares the HELL out of me.