(Totally forgot to take a picture of the finished product during the madness of finishing the turkey. Fail.)
Me and gravy have a tense relationship. The fam used to use canned gravy for a good while, but I decided to be ambitious two years ago and start making gravy from scratch. Since then, it has been the dish that drives me nuts every year because it needs to be made after the turkey is taken out, there is never enough fat from the turkey drippings to make enough gravy, and because I always think I’m making the roux wrong. So this year, I decided to make the gravy ahead of time and save me from the stress.
I found a recipe that basically makes a really thick gravy sans awesome turkey drippings. You just make it a day or two ahead of time and store it in the fridge until it’s game day (hehe, no pun intended). Then you just heat it back up in a pot and add the drippings after you take the turkey out. SO MUCH easier than freaking out over the stove while all your guests are anxiously waiting for food.
Hope this helps you as much as it helped me this year!