This is the simplest of gravies, second only to buying it ready-made but much tastier -- it does need salt but unlike store-bought gravies, you can control the saltiness of it so it doesn't make your mouth pucker. Also, if you are making a turkey, you can try pouring a cup of white wine into the bottom of the roasting pan for the last hour of cooking -- it will give the drippings some depth and make an even better gravy.
Ingredients
7 tablespoons turkey fat and drippings, left in roasting pan
6 tablespoons all-purpose flour [or Wondra]
4 - 5 cups chicken stock (or turkey stock if you have that)
½ cup dry sherry
Kosher salt and ground black pepper
Instructions
Pour off all but the 7 or so tablespoons of turkey drippings and fat from the pan you roasted the turkey in, and set the pan on the stove top over medium heat.
Sprinkle the flour over the fat and cook, stirring [or whisking] constantly, until the mixture is golden, about 8 to 10 minutes.
Increase heat to medium-high and slowly add the stock, stirring constantly [or pureeing with an immersion blender] until the mixture is smooth.
Cook, continuing to stir, until the gravy has thickened, approximately 8 to 10 minutes.
Add sherry and stir to combine.
Season to taste with salt and pepper.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2020/11/21/as-long-as-youre-healthy-the-rest-is-gravy/