Except when it comes to Thanksgiving. The key to my pan gravy is the flavor, and part of that key is making my own, fresh, homemade turkey stock.
Which I do religiously, every Thanksgiving Eve. Jamie comes home with the fresh turkey, and I make stock. Like clockwork.
Turkey neck and giblets (I don't use the liver, but you? May feel free to do so if you choose)
8 cups of drinking water
3-4 carrots, lightly peeled and chopped in 4-6 pieces
4 celery stalks, chopped in 4-6 pieces
1 rosemary sprig
2 thyme sprigs
1/2 bunch of Italian parsley
1 bay leaf
1 TBSP whole black pepper corns
Large pinch of salt
Place all ingredients in large stockpot. Bring water to boil. Turn heat to low and let simmer 2 hours.
Strain ingredients using cheesecloth or other fine sieve. Refrigerate liquid overnight.