Gravy can save too-dry turkey and under-seasoned mashed potatoes; it's a secret star of the holiday table.So here are our best tips on how to make perfect gravy every time:.The backbone of any good gravy is a flavorful liquid plus a thickener to raise the liquid's viscosity.If you have drippings from your turkey at the bottom of the roasting pan, you will want to start your gravy with that.If you want to add an extra element to your gravy, try sweet onions and garlic or mushrooms and herbs.To avoid lumpy gravy, use a fine-mesh sieve to sprinkle the flour over the drippings.The ideal consistency for gravy is described in French as "nappant," or thick enough to coat a spoon.It's always a good policy to wait until the sauce is reduced and thickened to your liking before adding salt