You can make this gravy a couple days or the day before, then deglaze your roasting pan from your whole turkey the day of and add it to this delicious gravy. I often make this when it isn’t the season because this tasty gravy is thickened with vegetables instead of flour, cornstarch or other heavy ingredients. There is really no need for that. I know it sounds a bit odd to put your gravy in a blender. In fact, I recommend blending at low speed so the texture is smooth but you don’t whip too much air into it. It’s not a milkshake after all! But we want gravy with good thickness. Feel free to adjust with a splash of stock to thin it out or a pinch of salt to pump up the flavor!