Just a card? Well ok its the thought that counts i guess

@Pokari Yeah, I guess it'd be OK if the balsamic and whatnot didn't overwhelm it. I've just been brought up in a tradition where the meat speaks for itself--in my family gravy is supposed to taste like the drippings (which in turn will taste a bit of whatever you were doing the turkey in--pepper, garlic, herbes de Provence or whatever). Drippings, fat, flour, maybe a bit of salt, done. So my sheltered British-descended sensibilities got a shock. :)

@Purplelibraryguy:

Well, gravy is really whatever sauce you make with the drippings, so it checks out on a technical level? I think it does look maybe a bit on the sweet-and-sour side for my personal tastes, but it's really hard to tell without measurements for everything...

(While they make fine enough reading material, I would go mad trying to follow these recipes, with all the details missing from them.)

What is that weird version of gravy?

Too much fluff