Arlorian, you know the guy in your portrait is Gerard Depardieu?
I have a really hard time imagining him as Shal ;)
https://www.google.fr/search?q...biw=1680&bih=927
He used to be thinner though.
As for the bourbon gravy, I couldn't link you to any recipe as I didn't follow one, but here's the general idea:
-while your turkey is still cooking: pick up some fat from the drippings, use it to cook shallots until they're a brown purée, reserve.
-when you take it out of the oven: scrape the caramelized dripping from the bottom of you pan, dilute with bourbon (I use rye), add some turkey broth and let simmer.
-once the mix is smooth, add the shallots
-at this point, I stir in turkey broth and flour until I get the consistency right.
-I also added cream to make it more, well, creamy, but I reckon that was unnecessary...
I realize there's no quantity indications anywhere there... for a half-litre of gravy, I used about 5cl bourbon.