In my opinion, gravy should be simple and not overly spiced or flavored. It should enhance the flavors of the food it is covering, not over power or change.
Take the drippings (even the brown bits) from your freshly roasted turkey pan and place in a large sauce pan. In a measuring cup mix 3 tbsp of corn starch with 1/4 cup of chicken stock. Blend thoroughly. Whisk into the sauce pan holding your drippings. Cook on medium heat, stirring constantly. As it thickens, slowly add chicken stock until the amount with the drippings reaches about 5 cups. Continue to whisk as the gravy thickens. Add sea salt and pepper to taste.