The browned drippings   form    the base    for a   flavorful

gravy.

The turkey recipes here and here make their own

gravy, but at my table, there’s never enough gravy
to go around. This gravy is just about the easiest
way to get more without having to resort to that
awful store-bought stuff. Here are a few tips:

• You don’t need to make your

own stock. Sure, in an ideal world, when you

have     the     time    and     inclination,    making  your    own

stock   by  browning    the chopped carcass and neck

of   your    bird    and     simmering   it  with    lots    of

vegetables   is  the     best    way     to  make    gravy.  But     a

good-quality     low-sodium  store-bought    chicken

stock    makes   a   flavorful   base    for     a   homemade

gravy   that’s  far better  than    the jarred  stuff.  Even

if  you are planning    on  using   your    turkey  neck    and

scraps  (highly recommended!),  use stock   to  simmer

them    instead of  water,  for an  instant flavor  boost.

• Make your gravy in advance! The

gravy    can     be  made    at  least   a   few     days    before

Thanksgiving.    Get     your    bird    ahead   of  time,   and

you’ll   have    the     neck    and     giblets     to  work    with.

Make     your    gravy   on  Monday  or  Tuesday,    then