It's literally my favorite part of thanksgiving, and I'm not even normally a "gravy person," so I'm counting it as a dish. Found out it's actually from a Gourmet magazine from the 1980's. Skim off the fat from the juices in the pan, add 1 cup Madeira, and deglaze the pan over high heat, scraping up the brown bits clinging to the bottom and sides. More @Wikipedia
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