You can start making the gravy up to 3 days ahead of Thanksgiving, adding the drippings from the turkey at the very last minute on the day of.
So now you have read the recipe and came across the word "Roux." That one sounds intimidating, right? For you that come from the deep South will most likely be familiar with it because every good Gumbo starts with a traditional roux. A roux is nothing more than butter and flour cook together and used as a binder or thickener for gravy, sauces and soups. Easy! Cook your roux golden brown for a good colored gravy. I add a little browning to give it a rich gravy color. The browning is tasteless and won't change the flavor of the gravy.
5 tablespoons butter
1/3 cup all purpose flour
5 cups turkey stock or (roasted chicken broth, store bought)
1 to 2 cups turkey drippings
Salt and pepper to taste
2 teaspoons gravy browning, store bought (optional)
For Roux; melt butter in a small skillet over medium heat. Whisk in flour. Reduce heat to low; whisk until roux is golden brown, about 2 to 3 minutes.
Add cold turkey or chicken broth to roux and bring to a boil over medium heat. Reduce heat to medium-low and simmer for about 4 to 5 minutes while whisking occasionally. The gravy may look to thick at this point, but remember, you will add the turkey drippings on Thursday.
Season with salt and pepper, add browning if using it, and remove from heat. Store refrigerated until thursday
Makes 6 cups