Normally for Thanksgiving, I grill my own bird and serve a pan-based gravy generously studded with sausage and giblets, etc.
This year, I am serving a applewood-smoked turkey (Nueske's), and am wondering if I should adjust my gravy (I actually normally make the pan gravy base the weekend before from roasting turkey parts with vegetables, etc., to save time during those crucially short minutes before serving. Does anyone have any recommendations? I have seen recipes for smokey gravy, but that strikes me as gilding the lily (as well as a bit odd going with the dressing and whipped rutabagas & potatoes). What I am thinking is: should I avoid deglazing with dry white wine and only use broth or stock? should I avoid adding diary to the gravy? etc. Any advice would be appreciated.