Of course it depends on what you're making gravy for but thoughts based on your turkey cook tonight:
Sauté some minced shallots till soft in your butter before adding the flour. Thyme leaves (fresh if possible, dried if not) work very well with shallots. So does wine--a fruity Chardonnay is good with turkey--add a few tablespoons or 1/4 cup just after the shallots start sizzling, reduce it to 1 or 1 1/2 tablespoons, then add the flour for your roux.
I like the chipotle and lemon idea (both would work with the above, btw). Another pepper that works well with lemon is Aleppo; has a nice kick and it's very fruity. Works good with chipotle too--bring out the fruit in it, imo.
Too bring out fruit notes in the smoke or rub a little fruit juice in place of or mixed with the wine can be very nice. E.g., a splash of peach juice, maybe a tablespoon or two, alone or with a little wine, could be reduced as mentioned above. The flavors will concentrate as will the sweetness but the spicing and lemon will cut that nicely. A minced parsley finish, off heat, would be welcome.
For more depth an alternative is brandy in place of wine. Have a shot ready in a glass. When the shallots (if using) are just sizzling, and if you have a gas stove, dump the shot in quickly and tilt the pan away from you (still on the burner), pulling it toward you a little so that the gas ignites the alcohol, swirl the pan (now flat on the burner) til the brandy reduces to practically nothing; add the juice now, if desired, and reduce it. Continue on. (A lemon addition, even just a few drops, would be good here too.) Aleppo would work well here, chipotle less so, I'd cut that back a bit.
If I'm looking for more natural juices than I got or think I'll get I'll make more, so to speak, when my meat or bird is resting. If you have a whole turkey or a wing-on breast, you can trim off the wing tips or take one or both wings and simmer them in a little chicken stock while the bird rests. Add this mix to what you collect naturally (not the other way around) a little at a time, tasting frequently. You don't want to lose the natural flavors. You can do a similar thing with pork rib trimmings (best if some bone is involved) that you smoke and pull early.
Heavy cream can smooth flavors. You don't need much (unless you want a creamy sauce), just a little, even one tablespoon or less, will blend flavors well. (Sometimes I'm looking for that, sometimes I want more distinctive tastes.) Put it in your sauce last but before salt and pepper. Heavy cream can take heat without breaking unlike light cream and half-and-half which break in some instances. If you use cream, add it after the meat juices and allow both to reduce a bit to concentrate flavors; the cream will take on a slight nutty taste. Off heat, add the lemon, if using, a few drops at a time until you hit it, and the salt and pepper. When I use cream in a sauce I prefer white pepper.
Other herbs that can work here (in small amounts, I'm assuming you're looking for something to support the meat, not take a starring role) are sage, marjoram, and savory. If you can get fresh, you can sauté a sage leaf, and/or a half a sprig of marjoram, crushing slightly, for example, in the butter at the beginning just briefly, and then remove it/them before continuing.
Other spices that can work here, again, in very small amounts: celery seed, coriander, mahlab (sour cherry pit--very tasty).
If I have a good amount of juice (either natural or made) I often skip the roux entirely upping the shallots (or onion sometimes), adding my pinch(es) of spices and reducing my wine or brandy and/or juice. I'll add a little Dijon, then add my meat juices and reduce them till very flavorful and to the point that I know, if puréed it will be thickened by the shallots. I'll purée this, return it to the pot bring to a simmer and add a little heavy (maybe) and final salt/pepper/lemon adjustments.
Just a few thoughts.