The best liquid to use for a lower fat version of gravy is to make turkey stock using turkey parts and veggies (carrots, onions, celery, and potato water instead of tap water if you have some), boil it down and strain it. I usually use wings bought at local butcher along with the giblets that come with the turkey. You then put it in the fridge overnight. The next day you have a gelatin, with a layer of fat on top that you remove with a spatula. The flavor is intensely turkey, and you can use in any one of these delicious sounding recipes! Works with chicken too!