Problem: Flavorless Gravy
Your lumpless gravy glistens. Hurrah! But it has no flavor. Sigh.
SolutionReach for a couple of common kitchen vices. A splash of fortified alcohol―Madeira, sherry, port―will lend a mellow richness to your gravy. And lots of salt (and freshly ground black pepper, if desired) will emphasize whatever flavor your gravy already claims.
To ensure a better gravy next time, boost the flavor of the pan drippings by strewing thickly sliced carrots, onions, and celery in the pan beneath the raw bird, suggests Anderson. Add just enough water to cover the bottom of the pan and, while the turkey roasts, the vegetables will caramelize, lending a depth of flavor to the drippings. Strain and discard the vegetables, or puree them and stir them into the gravy for a thick, sweet sauce. From-scratch turkey stock also prevents bland gravy. You can make and freeze the stock weeks in advance if you use turkey wings, which are available at most meat counters during the holiday season.