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The mortar that holds the entire meal together, gravy is really pretty easy. There are two basic approaches:
1. Separate the fat, cook it with flour to it to make a roux, then add back to pan juices.
2. Aunt Margaret's.
After going back and forth with mixed results both ways, I've settled on Aunt Margaret's technique for (usually) fool-proof gravy. Here's how it goes:
Set the roasting pan on the stove and turn the burner (or burners, if the pan spans two) on medium high. While the juices are heating, use a big metal spoon to scrape all of the dark, cooked-on goodies from the bottom and edges of the pan. Separately, mix cold water (and it must be cold water or you get lumps) slowly into a cup or so of flour (I like to make a lot of gravy, like a couple of quarts) until it becomes a smooth, not-too-viscous paste. You want this sort of runny.
Slowly pour the flour and water into the roasting pan, stirring constantly. When the mixture is smooth, you're ready for more liquid. I usually make a few cups of turkey stock and supplement that with canned chicken broth. I'll also add water if I need more volume. Add some Kitchen Bouquet, a nearly flavorless caramelized sugar solution mostly for color, but I never make gravy without it. Finally, and especially if there are any fat slicks on the surface, add a cup or two of milk or cream or creme fraiche. Let simmer until you're ready to eat.