Here is a primer on how to make perfectly smooth gravy.
3 tbsp. turkey drippings
3 tbsp. flour
3 cups turkey stock, or canned low-salt chicken broth
1 tbsp. redcurrant or cranberry jelly
2 tbsp. port or Madeira
Salt and freshly ground pepper
Remove turkey from roasting pan. Drain off fat and juices, leaving 3 tbsp. fat. Place roasting pan on medium heat. Slowly stir flour into fat, cooking until flour isthe colour of straw. Gradually pour in turkey stock, jelly and port, stirring constantly. Bring to a boil, stirring and scraping up any bits at the bottom of the pan. Reduce heat and simmer 2 to 3 minutes to combine flavours. Season well.