all those other times and now I realize gravy isn't as difficult to make as I thought it was! I made breaded fried pork cutlets and my new husband asked me to make gravy. I said," oh boy I don't know how to make it with fried pork drippings."But all that you need is canned chicken stock,half and half,water and a few Tbs. of the grease drippings minus the bread crumb rocks he loved it! Can somebody please help me. I have always followed a similar recipe for gravy. My problem comes from the turkey drippings from the bottom of the pan, they are so burnt it gives my gravy a burnt taste. How can I fix this. If the drippings were not so burnt I really believe it would add more flavor. Thanks Perhaps you're cooking your turkey at too high of a heat? We always start our out high for the first half hour and then drop the temp for the rest of the cooking so the turkey cooks more evenly. You might try putting a half a cup of water in the roasting pan to help moderate the temperature and give the drippings more of a chance not to burn. ~Elise Gravy without browning the flour first or making some sort of simple rioux is just a white sauce with flavorings, in my opinion. That's why I've never made white gravies by shaking flour in a jar with cold water. I suggest that you limit this approach