I make my gravy right in the roasting pan, after removing the cooked turkey.  It needs to sit for 15 minutes or so before carving, anyway.  But, if you are new to cooking a turkey and making gravy, here is an easier recipe.

Pour off 4 tablespoons of fat from the roasting pan into a saucepan; and 4 tablespoons of flour; and stir until well mixed.  Remove from the stove and add 2 cups of water.  Put on medium to high heat, and stir until the gravy boils. Season with salt and pepper.  For turkey gravy, cut up the cooked giblets (liver, heart, and gizzard) and add them to the gravy.

Save the rest of the drippings from the pan.  Add a little water and scrape off all the bits from the roasting pan.Pour into a container and the fat will rise to the top and can be discarded.  You need some fat to make the gravy, the rest can be skimmed off.  The broth makes a great soup base for Turkey Noodle Soup, or some other good turkey leftover recipe.