Making gravy is simple. But many of us serve gravy only during the holidays and could use a refresher on the technique. The secret to divine gravy is deglazing the pan and using all the browned bits stuck on the roasting pan, because they hold the flavor. One step that often intimidates beginning cooks is separating the fat from the drippings. Just remember that when drippings are poured into a clear container, the fat rises to the top.
What frustrates most gravy makers is getting rid of the lumps. But if you make a roux, a gravy paste of flour and turkey fat stirred until smooth, that will help get rid of stubborn lumps.