This is a version of my mum's recipe which she has always used each year for Thanksgiving (once we moved to the States!) and Christmas. It is such a fantastic recipe because you actually can make the bulk of it weeks ahead and freeze it, then just defrost and finish quickly the day of. Mum would always make enough for both holidays at once and defrost each separately to save herself some time on the actual day. This way she didn't have to start into making a roux while trying to get the turkey on the table for our guests and instead just quickly deglazed the pan with a bit of sherry (this gives such an incredible flavor), added in the defrosted 'almost perfect gravy' to heat up and was good to go! - saltandpeppersf

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