You and I are on a wavelength, TMOliver I use Alton Brown's gravy recipe and it gets raves. It is slightly labor-intensive (particularly the cleanup!) but well worth it:

You will need two saucepans,a fine-mesh strainer, a ladle, and a whisk. Making it takes up two burners on the stove, so figure that into your planning if you're heating up other things at the same time.

Ingredients:

3 cups white wine
turkey roasting pan drippings
4 cups chicken broth
~10 peppercorns
~10 sage leaves
6 T butter
4 T flour
Salt

Once the turkey is out of the oven and resting on the cutting board, drain all the fat from the roasting pan (toss it or save it for your dogs, if you have dogs!). Put the pan on the stovetop, turn the burners under it to medium, and pour the white wine into the pan. Using a spatula, scrape up all of the drippings and deglaze the pan.

Strain this liquid into a saucepan and add the chicken stock, peppercorns, and sage leaves. Bring this to a boil and reduce it down to about 4 cups. Add salt to taste.

Meanwhile, in the other saucepan, make a roux with butter and flour and cook for 5 minutes, whisking frequently.

Take your ladle and strainer. Ladle a cup or so of the boiling broth through the strainer into the roux. Whisk it together to make a paste. Keep adding ladlefuls of strained broth to this mixture one by one, keeping it simmering, and whisking until the gravy thickens to your liking. This can simmer for up to 30 minutes--the longer the better (this is why it's a good idea to take the turkey out of the oven at least 45 minutes before carving). If necessary, thin with more chicken broth before serving.