Roast Turkey with Jus, Gravy, or Giblet Gravy

A gravy is made by thickening juices from a roast with flour. Making a generous amount of well-flavored turkey jus or gravy involves a paradox: If the turkey is properly cooked or if it is stuffed, it will release little in the way of juices. When overcooked, as most turkeys are, it will provide plenty of juices for your gravy. If the turkey has released an abundance of juices—a couple of cups (500 milliliters<