A turkey breast yields plenty of juicy meat, enough drippings for a fabulous gravy, and bones to make a turkey soup the next day!

Roast turkey gravy from drippings. Preheat the oven to 350 degrees f. Make sure to break up any lumps of flour. 2 remove the offal and neck, saving them if you plan to chop the meat for gravy.

Build & simmer the turkey gravy: Several sprigs of fresh herbs, such as thyme, parsley, rosemary, or sage You can add more flavor with garlic, celery, onions or carrots or even mushroom gravy.

9 remove turkey from the oven and baste with the butter in the bottom of the pan and apply the foil (oiled side down. Want to save this recipe? Finely chop neck meat, heart, gizzard and liver, if using;

Remove the cooked turkey from the roasting pan. 20 minutes this is simply the most perfect gravy for your thanksgiving turkey using pan drippings! Sprinkle the flour over the top of the turkey drippings.

Place the pan with the remaining drippings, veggies and herbs over medium heat. Melt the butter in a large skillet over medium heat. Add the rice flour and whisk until combined and clumpy.

Make the base heat 4 cups of turkey broth, chicken broth, or water (or a combination of broth and water) in a saucepan until hot but not boiling. Cover and refrigerate until ready to. Once melted, add the garlic and saute until aromatic (approx.