My mom just used to make simple turkey gravy. While the turkey was removed from the roaster to set a bit, she would just take flour and add it to the drippings in the roaster and stir it in until there was no fat floating free from the flour (sometimes needed to add a bit more flour). Then she would just start to add milk and/or water a bit at time, stirring and scrapping up the browned bits from the pan. She would bring it to a slow boil, adding a bit of liquid if it was too thick, then it would go through a big strainer...(unless it was fairly smooth...small lumps did not bother anyone). She might add a bit of salt and pepper....that was it. Just remember it being good. Very little fuss to make except the roaster covered two burners on the stove as we always had a big turkey.