Easy Turkey Gravy

Here's how I made the gravy for Thanksgiving this year.
1) B cooked Alton Brown's Roast Turkey, it turned out like this:




2) After that was lifted out of the roasting pan and the rack removed, I set the pan over two burners on medium and added one of these mini bottles of wine:




3) Using a flat whisk, I deglazed all the stuff from the bottom of the pan (wasn't much - the turkey retained most of its fat and juices) and stirred until it had mostly melted. B then helped pour everything out of the roasting pan into a medium size sauce pot.




4) The sauce pot went on another burner, also on medium. I had two measuring cups nearby: one had two Tbsp of flour dissolved into half a cup of water, the other was just a cup of water. Nowhere near all of either of these went into the gravy. Stirring constantly, after the solids had almost all dissolved (I got impatient) I started by drizzling a bit of the flour mixture into the pot. Since it was near boiling, this thickened the mixture immediately. I kept alternating between the water to add volume and the flour mixture to thicken until it "seemed like enough".

This makes an empathetically flavored gravy. Let me give you an analogy here >>>>
diner gravy : this stuff :: "pancake syrup" : 100% pure maple syrup

You don't need much. And the turkey doesn't need it for moisture because Alton's method turns out so well. OF COURSE THIS IS GOOD GRAVY - IT IS MOSTLY WINE AND FOND.