After whatever meat you're cooking is done, pour off juices into a sauce pan....add liquid to meat juices, enough to make gravy for your needs. The liquid can be wine, water, the liquid from a can of mushrooms...or a combination. Heat to boiling.

In a small bowl, using a wire whisk, blend 1/2 cup (approx.) flour with milk 1/3 to 1/2 cup milk. Whisk until blended smooth. The flour and milk mixture should be just a little thick and should be pourable.

You will need 2 to 6 ounces of finished gravy for each person (3-4 ounces is average), more if they like gravy poured on the dressing or veggies. *Remember, the better your gravy tastes the more you will need. It also freezes well and is a welcome addition to that Turkey soup or that hot Turkey sandwich later in the week.

If the giblets are to be used (not necessary for a great gravy) they should be diced, covered with water and boiled for an hour or two before becoming part of the gravy (save the small amount of water left in the sauce pot--it adds volume and giblet flavor to the finished product).

The majority of flavors in a great gravy comes from the browning processes taking place in the hot oven--not from the giblets. The roasting pan will get messy without the foil liner but you will need all those little bits of stuck skin and meat in the pan.

After removing the bird (it must stand for a time for the flesh to set or it will be a difficult carving job) drop a tray or two of broken ice cubes into the pan containing all fat, juices and pieces. After about 10 or 15 minutes the grease will have stuck or congealed to the ice. Simply lift out all the grease and ice and discard it. What is left will be the base for lyour terrific gravy.(For totally fat free gravy, remove all the fat) otherwise you can leave some--it will help with the flavor and mouth feel.

Now reheat the roasting pan so it comes to a boil and add some white wine (inexpensive jug Chablis will work just fine). You may substitue a can of chicken stock if alcohol is forbidden. The point of this operation is to 'deglaze the pan' with a mild acid (remove all the little particles left behind). A stiff rubbermaid spatula or wooden spoon will help loosen all the valuable pieces.

In the meantime, melt a few tablespoons of butter or margarine and add equal amounts of flour to the hot oil, stirring constantly as the heat is turned down. (Having more 'Roux' than you need at the moment will help thicken almost any future hot dish or soup (remember that Turkey soup?) Cook this for about five minutes so the raw flour taste will be gone.

By now your big roasting pan should be ready for straining (you don't really need all the pieces of skin meat or bones anymore). If you don't have a strainer you can use cheesecloth or even a clean piece of window screen material (wash it first). Once the liquid is preserved it is time to taste it! Now is the time to add a bit of granulated garlic or onion powder or salt & pepper. Your gravy will taste just like what you are now seasoning. If it's flat, augment it with herbs & spices. If it's too salty or highly seasoned add hot water or milk to adjust the stronger flavors.

Once you're happy with the flavor, it is time for you to show off your new-found skills. While keeping the liquid hot, stir in a little of the 'Roux' and whisk it in until fully dissolved. Keep adding the butter-flour mixture until the thickness you desire is obtained. It will thicken slightly as the evening progresses.

Color might be an issue. The finished gravy should be a warm light brown color. If it is too pale, adding a few drops of "Gravy Quick" or other caramel type colorant may be used. The brand "Kitchen Boquet" is a very good product for adding color to many dishes.

Another secret many chef's use is thickening the gravy with equal portions of thickeners made from both a Roux and a slurry made with cornstarch and liquid. The cornstarch also needs to cook for a few minutes (in the gravy) to eliminate the 'floury' taste. The addition of the cornstarch adds a sheen to the gravy a roux alone won't give.

A side bonus of using cornstarch (or arrowroot) is you are reducing the amount of fat in your gravy. Also, arrowroot does not impart a 'floury' flavor and need not be cooked.

Adding too much of any thickener will make your gravy too thick. Add a little at a time.

Salt is a powerful and useful seasoning. Use it as a last resort but don't be afraid to use it. A gravy leaning to the stronger or even slightly salty side will be much more welcome at dinner than a wussy flat gravy with no taste.