Turkey Gravy recipe with flavour

I always make the gravy in the dish I've cooked the turkey in, using the giblet stock, vegetable stock, chicken oxo, cornflour with a little dry mustard powder, salt & pepper, a spoonful of cranberry sauce and red wine!

You can still reheat the gravy even if you make it the day before from stock (absolutely thoroughly, boil for at least two minutes) in the roasting dish with all the juices and bits, after draining off the fat.
mmm and red wine too

Thank you one and all for all your suggestions, I feel a bit more relaxed at least about the gravy now!

I use "Burdall's Gravy Salt" whenever making gravy, mince or stews and thicken with cornflour. Always giblet stock and the juices from the roasting tin and make plenty so I can freeze away slices of turkey breast in the gravy. When doing venison I put in a spoonful of redcurrant jelly.