Every once in a while the turkey is done before the drippings have browned properly. I don't know why it happens, but this is one of those times. As I write this I am engaged in a test of wills with my turkey. To make a good, thick brown gravy the drippings must reach the point where they have browned but are not at all burned. To achieve this the pan must be fearlessly left in the oven until just the right moment. A moment too long and you are left with the shame of having burned the gravy and responsible for completely ruining the holiday meal. Yield to fear and remove the pan too soon and the gravy will be pale and insipid, again ruining the meal.
One unforgettable year an aunt of mine (by marriage) decided to opt out of making gravy. Fourteen people at the table, who had opted out of breakfast and lunch in anticipation of that first mouth-watering bite of mashed potatoes and hot turkey gravy, raised the cry of "where's the gravy?" when they collectively realized that something was missing. My aunt directed them to the small dishes of mayonnaise beside each plate and said that she had dispensed with the gravy because "fat is bad for you." She said this with a perfectly straight face while presiding over a table heavy laden with marshmallow swathed yams and butter drenched string beans.
My mother-in-law rose from the table, along with her sister the nun. Without a word the two marched in to the kitchen, retrieved the turkey pan and created a make shift gravy, saving the day and rendering them forever the best cooks of their generation.