Page 193 - Turkey Book from Meathead

Just don't use anything that has turned to vinegar. And never use red wine unless you want purple turkey! We have occasionally added mushrooms and ancho chiles to the gravy, too. You can substitute a small handful of celery leaves for the celery rib. This is a good way to get rid of them.
About the onion skins. Onion skins contain a pigment that darkens the gravy. Using them in making stocks is an old chef trick. In fact they are sometimes used as fabric dyes. If the skins are musty, or the underlayer is mushy or rotten, discard them.
About Simon & Garfunkel. If you don't want to bother making Simon & Garfunkel (you really should have a bottle on hand at all times) or buying our Poultry rub, just use a simple blend of herbs, perhaps 1.5 tablespoons finely chopped or powdered sage (fresh or dried) and 1.5 tablespoons thyme leaves (fresh or dried).
1| Prepare the gravy. You need a gravy/drip pan with at least 3.5 quart capacity and it must be large enough to fit under the entire bird. The best choices are stainless steel, ceramic, CorningWare, or even a disposable aluminum pan. Don't use copper because it can react with the salts and acids in the gravy. Be forewarned, the pan will get smoky and need serious scrubbing.
This gravy is essentially a rich concentrated smoky turkey stock that will penetrate the meat, not just sit on top of it. Once you try it you will never go back to the thick floury wallpaper paste again. You will have more than you need when you are done, so you can use it in soups or as stock for pot pies, rice risotto, or couscous. The recipe here has a lot of room for improvisation.