Grilled Turkey and Gravy
I grilled my turkey this year, here is how I made the gravy:


Cut the wing tips off
Make a mirepoix (chopped carrots, celery and onions)
Brown the mirepoix really well.
Brown the neck, wing tips and giblets (but not the liver-fry that separately and eat it for a snack)
Simmer the mirepoix and browned meat bits in a few cups of water for an hour or more to make a rich stock.
Add browned mushrooms if you like (adds umami).

This can all be done while the turkey is being grilled.

When you take the turkey off, put it on a platter to stand.  You will collect some juices in the tray.  Use these juices and the stock you made to make the gravy.


See: Making a natural gravy?