I was very happy with my gravy this year. I made almost 2 quarts of turkey stock (turkey necks, gizzards, onion, parsley, celery, carrot, bay leaf, salt and pepper corns) ahead of time and froze it. I also made a small amount while the bird was in the oven from the neck and giblets. I took the fat from roasting (mix of turkey and bacon), made a roux with flour, and added reduced mixed stocks plus deglazed pan and roasting juices. My stock was dark because I leave some skin on my onion for color. I often use corn starch and have also used potato starch, but, for me, nothing beats a real roux-based gravy if well cooked.