Homemade Turkey Gravy
For a 15-pound turkey, I usually have enough ingredients to make 4 times the above batch but I'm usually short by about 1 to 2 cups on the pan drippings. The result is still very good but the flavor isn't as strong.
There are a lot of factors that will influence the taste and quantity of your gravy. If you use a brine on your turkey, your gravy will naturally pick up some of those flavors and more importantly if you use a high-salt-content brine, the gravy will retain that as well. Taste the final result of the above ingredients and then begin seasoning to your taste preference. You can adjust the flavor with other spices such as rosemary, thyme, cooking wines.
I recommend letting the gravy cool for a few minutes and then heating over a medium-high heat while stirring. This will give you a better idea of how thick it will become. Sometimes it gets very thick upon reheating.
You can adjust the flavor with other spices such as rosemary, thyme, or cooking wines.