— Barbara Phillips-Seitz

buy some chicken stock or you know at make some chicken stock on your own. It's a really satisfying thing to do. And then just use that and yes, you're not going to have the roasting juices. You're not going to have those caramelized little crispy bits on the bottom of the pan to scrape off that add depth of flavor to things so depth. The flavor can be added in different ways. Why don't you burn some onions get a cast iron pan put it on hot get it white hot and dry. No oil and take onions slice them across the Equator. So you get these big rings with lots of surface area. And just put them down and the white hot pan and Let Them Burn Let Them Burn. Because it's just gonna get sweet and bitter and all sorts of balanced and flavorful and happy and yay. Let him burn it's called onion brulee. In French and that will add an incredible depth and richness of flavor that sort of burned chard of any roasty flavor that you you're missing from Turkey. Add something with a little Sweetness in it, like maybe one carat or something. That's not going to be a part of the final gravy but will impart a lot of sweetness to it and then take your chicken stock. Take your broulade onions. Take the carrot take some bay leaves some fennel seeds which have sort of a roasty sensuous flavor to them and then reduce that down probably by about half till you end up with a good concentration strain it off and then use that thicken that in whatever way is traditional for you whether that's a flour and roux-based or as I do I use potato starch typically or cornstarch. I think it just gives me a little more control but you're basically going to infuse and reduce a stock either made or store-bought down to the point where it tastes really great to you strain it off thicken it and then add something a little fresh to it a little drop of lemon juice dash of vinegar and I'm talking like Three drops or some fresh herbs like parsley or Mint or something chopped in. Tossed in at the very end. There you go.