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Gravy base (sautéed shallot, mushroom, goblet, neck meat, fresh thyme) done and, when cooked, gets chilled overnight- will finish tomorrow, after the turkey roasts-I always keep some kneaded flour and butter available (in equal amounts), to correct consistency after deglazing the roasting pan with stock and/or wine. If gravy seems too thin after adding the deglazing liquid, just break off a piece of the “raw roux” and stir it into the simmering gravy, to thicken. Always continue to simmer, as the sauce thickens, to remove any raw flour taste. #whenthisnanacooks #cookandbakefromscratch