Is the gravy as good if you make the roux and add the stock a few days in advance and add the defatted drippings after the turkey is cooked?

It sure is! That's what I'm doing, too. Enjoy!

I think so! That's the way I make gravy. I especially enjoy not having to make it while juggling all the sides and carving the turkey. The key, though, is to make sure your stock is really flavorful and concentrated. You want to cook it down to get a really strong flavor. And be prepared to add more stock when you reheat it, as gravies do thicken over time. ;o)