So, how do you manage to have enough "liquid" to make turkey gravy without making everyone wait... AND without making yourself crazy during the wild last minutes of preparing the Thanksgiving feast?
Simple... sometime during the week before the big day... or even the MONTH before... buy a few packages of turkey parts: drumsticks, wings, necks and backs (if you can get them) and a small package of ground dark meat...
Brown all of it well and make a stock with celery, onions, peppercorns, and the trimmings from a bunch of fresh sage. That way, you can chill it and remove all of the fat... and it's in the fridge waiting for you turn it into gravy.
Or you can even make the gravy itself a day or two in advance. THEN, on the day, you can add a bit of the drippings, or use a bit of the stock you saved to deglaze the roasting pan... but the gravy itself will already be done!
