I'm invited to my brother's house for Thanksgiving dinner...
so, I'll be roasting my own turkey on Friday...
which not only takes the pressure off getting the bird to the table by a certain time... but allows me to make gravy the way my Dad taught me. According to him, once the turkey has finished roasting, the juices need to be poured off and take a turn in the fridge. This lets the the fat to rise to the top and solidify slightly so that it can be easily skimmed off... then back to the stove for a bit of thickening with flour, salt and pepper.
The extra day delay also allows me the option of making some great stock with the turkey carcass. Once done, it can be frozen in ice cube trays and then tossed into a freezer bag for individual future use.
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