Turkey Gravy

'Twas the week of Thanksgiving...

“I always think I know how to do it,” Ms. Meche said. “And suddenly it seems really complicated: I have to skim, I have to whisk, meanwhile the turkey is getting cold and there are a hundred people in my kitchen.” But, she said, she finds herself addicted to the excitement. “It’s all part of the blood, sweat and tears,” she said. “That’s how you know it’s Thanksgiving.”

The New York Times has some yummy advice on making gravy.