This recipe makes a richly flavorful gravy, but it requires you to plan ahead, and invest a few minutes in creating the deeply flavored stock that is an essential component of this gravy. This method of making stock also yields some exceptionally tasty pan drippings, so it’s useful when grilling a turkey, or roasting one that’s been brined. You need the oven for the first steps of the stock, and then the stock needs to chill, so to avoid a traffic jam in your kitchen and unnecessary delays, plan to make it a day or two before you need it for the gravy. You can also make it further in advance, and freeze it, but the drippings from the stock-making process are really much better when fresh. If you like more herbs, add them. If you don’t like ham or pork products, a tiny piece of smoked turkey can be used instead, or you can add a few mushrooms when you add the vegetables to roast. However you decide to make it . . . . enjoy!! ;o)

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