1. Use a roux for the gravy base with the broth. I do it all the time. Make the gravy when you get there.

2. My oven will do either, but I haven't made a turkey in it, so I can't answer that one.

Tami

I agree with Tami. If you don't have drippings and are relying solely on broth, you should definitely use a roux to ramp up the flavor.

If you're feeling creative, you could also add sauteed mushrooms/garlic/onions. I'm a big fan of interesting gravies :-)

I did a similar thing, stock gravy without drippings. I did start with a roux, but I would have had to use tons of butter (enough to make ugly gravy with grease floating on top, I think) to get it thick enough-- so I started with a roux but then thickened it more with a cornstarch slurry.

eandhl, I'm making woodie2's make-ahead turkey gravy today. First time I've done this & I expect tomorrow to be much easier.

Cook's Country Make-Ahead Turkey Gravy
Makes about 2 quarts

For more flavor, after roasting the turkey you can skim the drippings from the pan and add them to the gravy just before serving. It's best to discard the strong-tasting liver before using the giblets. This recipe makes enough to accompany a large turkey and still have plenty for leftovers.

6 turkey drumsticks, thighs, or wings
reserved turkey giblets
reserved turkey neck
2 carrots , chopped coarse
1 head garlic , halved
2 ribs celery , chopped coarse
2 onions , chopped coarse
Vegetable oil spray
10cups low-sodium chicken broth
2 cups dry white wine
12 sprigs fresh thyme
1/2 cup all-purpose flour
Table salt and ground black pepper

1. Adjust oven rack to middle position and heat oven to 450 degrees. Place giblets, neck, drumsticks, carrots, celery, onions, and garlic in roasting pan, spray with vegetable oil, and toss well. Roast, stirring occasionally, until well browned, 1 to 1 1/2 hours.
2. Transfer contents of roasting pan to Dutch oven. Add broth, wine, and thyme and bring to boil over high heat. Reduce heat to low and simmer until reduced by half, about 1 1/2 hours. Pour through fine-mesh strainer into large container (discard solids), cover stock with plastic wrap, and refrigerate until fat congeals, at least 2 hours.
3. Using soup spoon, skim fat and reserve. Heat 1/2 cup fat in Dutch oven over medium-high heat until bubbling. Whisk in flour and cook, whisking constantly, until honey colored, about 2 minutes. Gradually whisk in stock, bring to boil, reduce heat to medium-low, and simmer until slightly thickened, about 10 minutes. Season with salt and pepper. (Gravy can be refrigerated for up to 3 days or frozen for up to 2 months.) Reheat gravy in saucepan over medium heat until bubbling. woodie2

Here is a link to Butterball's FAQs on cooking with convection. Happy Thanksgiving!

Here is a link that might be useful: How to cook a turkey with convection

Thanksgiving is at my BIL's this year. But last year I made Woodie2's make-ahead gravy and it was delicious. It alleviated a lot of the stress involved in making gravy the day of. We will be using that recipe every time we do TG gravy from now on.

Thanks, I use a roux even when I have the drippings so this should work. I haven't made my mind up about trying the convection on the turkey. I don't have all the ingredients to make Woodie2's make ahead but it sounds very good and I have copied to save the recipe, thanks.
Happy Thanksgiving.

Well, it looks like you have everything well in hand, but I was going to agree, just make a roux and use the broth for gravy.

I don't have convection and have never used it, so I can't help there.

Happy Thanksgiving.

Annie