Before putting turkey in baking pan, put 2 stalks of cleaned celery (some top leaves left on celery) and one cleaned carrot (bottom cut off but not peeled) on bottom of baking pan. Put turkey on top and bake according to directions.
When the turkey is done cooking, transfer turkey to platter to "rest" - turkey will be moister this way.
Take original turkey pan (if steel or aluminum) and put it on burner at medium and fork mash the celery and carrots with whatever drippings and small amount of meat that's fallen off turkey when transfered to serving platter.
While cooking drippings add a tablespoon of flour and work it into drippings. If there's still turkey fat that has not been incorporated into the flour, add more flour. Keep adding small amounts of flour until most of the turkey oils have been absorbed (usually about 1/3 to 1/2 cup flour) Keep stirring the whole time - usually 4 or 5 minutes, then stir in water (for the best tasting gravy add the water the white potatoes were cooked in). Stir in a cup of water - then see how thick the gravy is - keep adding water until gravy's desired thickness.
Cook on low for a few minutes, then remove any left over stingy parts of the celery and serve.
What a good idea. Thanks!