Thanksgiving gravy

I just finished our gravy for tomorrow and it is out cooling on the the "porch fridge" tonight since its snowing and below 30.  This may not help you now, but I roasted 3 turkey backs in the oven that I picked up the store today, along with an onion, carrots, celery, turkey neck from the bird, and a potato.  After roasting for an hour or so, they went on the stove top for 7 hours to simmer (doesnt need to be this long, its just how long I ignored the pot, other than adding water every hour or so).  Strained everything, thickened with a roux until it was the consistency we wanted, and seasoned it up.  I know this doesn't help you now, but you could use any chicken you have laying around to do the same thing if you get started early enough.  Turkey and chicken are close enough that if you marry what drippings you do get from the turkey, with those from the smaller cousin, its possible no one is the wiser.  My plan was to use chicken as the gravy source, since the turkey is going on the WSM, but I got lucky at the store when I went to get an onion.  Anyway, this could help your normal gravy routine have the drippings you need.  Good luck.

Last year, I made stock from the spatchcocked back, neck, wings, and extra skin. This year, I found legs and wings at WalMart, and made the stock ahead, oven roasting and adding onion, celery, carrots, parsley, thyme, salt and pepper. I never have many drippings left after Egging to do anything with.