Ok question time:
-How to get the right color? Usually my Gravey is to light
-If you don't have enough how do you make more?
Question one: As mentioned above there is a product called Gravy Master which can be used to darken it. Be careful, it doesn't take much. I sometimes use it when I make chicken gravy from canned stock, but I've never used it for turkey gravy -- mine always comes out sort of golden tan and I like that just the way it is.
Question two: Okay. Forget everything healthy you've ever learned and think "fat is flavor". Here's my approach and it makes lots and lots of savory gravy -- usually enough to save some for Friday leftover snacking. I use ALL the drippings and juices and I don't skim the fat. To the fat and turkey juice in the bottom of the roasting pan I add one can of turkey stock (10 oz.) and put it on two burners and bring it to a low boil. In a large measuring cup (mine is 4 cups) I make a slurry of hot water and all purpose flour using a whisk to remove all lumps. The consistency should be like latex paint. When all the juices, fat and stock are bubbling, I slowly add in the water/flour mixture, stirring constantly with the whisk to combine. It will start to thicken almost immediately. Add until you get the thickness you want but be careful it will continue to thicken as it cooks. "Cook" the gravy for ten minutes at a low boil/simmer to eliminate the raw flour taste and make it smooth and sweet. Result: Ample amount of gravy. High calorie, artery-clogging, delicious stuff I only make once a year. Some chefs call this a "slurry" gravy as opposed to a roux-based gravy.
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