I happened upon this site today in my search for turkey gravy...without the turkey! I'm invited to bring gravy this Thanksgiving where the bird will be deep-fried. I'm sure I'll find something here, so thanks in advance .
Also, I noticed a recipe for strawberries and biltong! Let me say that sounds "heerlik" (tasy/heavenly).
I am making make-ahead gravy for our dinner. I will buy 2-3 (each) turkey wings and legs and roast in the oven for drippings and simmer some giblets for broth. I will use some boxed chix broth too.
And I am going to Whole Foods or similar type store to get some gravy from their deli to supplement. I can never get the flavor like my dear mother's +wonderful gravy.
This may be a bit late for your use this time, but here goes:
The last (and best) gravy I made was derived from simmering the bones and skin of a store-purchased BBQ flavored rotisserie chicken. The resulting strained stock had very good flavor and only needed to be thickened. The meat from the chicken could go into the freezer for later.
This was my first post -- hope I was of some help.