Ideally, I like to make my gravy base well ahead of time (especially if I’m roasting a turkey for a photo shoot). That way, all I have to do is add the drippings once the turkey comes out of the oven. In fact, some years I make it up to a month in advance and then just freeze it. Make sure to pull it out of the freezer a few days before Thanksgiving so it can defrost in the freezer, then just pop it into a saucepan, reheat and whisk it a few times to smooth out the consistency. It is just one less thing to do on the Big Day.