Toots, I picked up the latest issue of Good Housekeeping in the grocery tonight, and it has a Thanksgiving menu by Ina Garten. She has this easy make-ahead gravy recipe, which I plan to try this year.
The article says you can make this 4 days ahead and keep in the refrigerator.
Ina Garten, Good Housekeeping Nov 2013
1/2 cup unsalted butter
1-1/2 cups chopped onion
1/4 cup flour
Fresh ground pepper
2 cups chicken broth or stock, heated
1 Tablespoon Cognac or brandy
1 Tablespoon cream (optional)
Turkey drippings ( optional)
In a 12 inch skillet, cook butter and onion on med.-low heat 12 to 15 minutes or until lightly browned, stirring occasionally.
Whisk in flour, then 1 teaspoon Kosher salt and 1/2 teaspoon pepper. Cook 2 minutes, stirring. Add broth and Cognac; cook, uncovered, 4 to 5 minutes or until thickened, stirring occasionally.
Stir in cream, if using. Gravy can be refrigerated in an airtight container up to 4 days. Reheat on med.-low, adding pan drippings from turkey, if desired.
*If adding turkey drippings to gravy, use defatted drippings. Pour drippings from the roasting pan into a bowl or measuring cup and let sit a few minutes, till fat rises to the top. Skim off as much fat as possible, using a spoon. Then add, a little at a time, to gravy until gravy is the consistency you want.
*When using Ina’s recipes, I always add half the salt called for; then I taste, and add more if needed. (Also, she uses Kosher salt. If using table salt, use less.)