How to make the best gravy?

Beef, chicken, turkey, hunter sauce?

Can you specify which flavor you would like? Probably turkey, considering the holidays, but I am not sure.

As mentioned, it depends on what you're starting with...

If you don't have a lot of juices you can deglaze the roasting pan with some broth, wine or other liquid, scraping up the bits that are well browned, but not burned. If you do have a good amount of liquid left you can pour it out into another container... let it settle until the fat rises to the top and skim aff most of the fat, leaving a little.

If you roast a turkey or some other roast with vegetables, a great way to get a rich gravy is to blend a few for the vegetables into the juices to naturally thicken them. Did this last year with my thankgiving turkey, using a food processor, and it rocked. Also, if the liquid is really concentrated, you might need to thin down the flavor a little with some broth... when I do a pot roast often the liquid left over is pretty concentrated and I can easily add some canned broth without thinning the flavor down too much.

If you don't want to thicken it that way I tend to use cornstarch dissolved in some cold water to thicken. As long as you blend it well in the cold water first it doesn't clump up. The box tell you how to do it.