Nobody cares that the turkey is dry and the mashed potatoes are lumpy when you’ve got a gravy this rich and nuanced to pour over them. The gravy can be made ahead and stored in the refrigerator for days. And, we love this tip from Chris Prosperi: after you’ve roasted your Thanksgiving turkey, add the drippings from the roasting pan to the finished gravy. It takes the flavor up a notch. Chef Carole Peck added that you can strain the drippings first before adding them to the gravy. Up to you.