I often smoke or grill my turkeys, which makes a pan gravy tough to come by. I've resorted to making gravy from scratch and here's my secret - Tails. Glorious, fatty, mouth watering turkey tails. Many people are scared of this cut, so close to you know what, but it is some of the best meat from which to derive an umami base due to the fat and connective tissue.
To make this pan gravy I'm using two turkey backs, two turkey necks, 4 tails, and giblets from one bird. I pan sear them in a dutch oven before transferring to the oven to roast for 45 minutes - 1 hr. When nicely browned on all sides I remove the bones, deglaze the dutch oven with alcohol - you can use almost anything from beer to bourbon, other spirits or wines of any type including port or sherry.
I then add chicken or turkey stock and reduce it to make the gravy - sometimes I reduce until it's a gravy, sometimes I thicken it with cornstarch or a roux of flour and butter.