I always use the fat from the pan mixed with flour but chicken broth for the thinning. I've found that way I get superb turkey flavor without too much of the seasoning from the coating. Thanks to my new friend above I'm gonna try to flavor the broth this year with apricots and rosemary. But just to be safe I'll do a new batch and same old batch! There's always enough fat and I love love love gravy. It's the only time of the year I eat it so it's like my holiday crack. Thanksgiving, Christmas and New Years are my gravy holidays. 😋