Save all the liquid from cooking the turkey to make the gravy. Having the vegetables in the turkey makes for better tasting gravy. You can also use the potato water in the gravy. Strain all liquids. Thicken with corn starch dissolved in a little water. Stir in slowly until desired thickness.
“One year on St. Patrick's Day Ned thought it would be fun to make green
gravy; after all it still tastes the same. Well, it might have tasted the same, but it proved that looks and appeal are important when serving food. The family didn't enjoy the idea, there was a lot of left over green gravy that sat in the fridge until it was finally discarded.” – Nadine