little chicken broth or stock could be added to the pan...I'm not sure you'll get enough drippings as is...Lot cheaper to buy a can of chicken broth then the jar of gravy.

Rarely will you get enough fat cooked out of the turkey to make a roux for gravy,just pour some chicken broth in the pan as the turkey roasts and thicken it with a roux made with butter and flour.

I too would rather use canned chicken broth than store bought gravy.

I would melt two or three tablespoons butter in a saucepan and to that add a tablespoon or so of minced shallot.
Saute until translucent. Add two or three tablespoons flour, stirring constantly cook until golden. Whisk in a can of chicken broth, 1 tablespoon of either sherry or white wine.(in a pinch I use dry vermouth)Salt and pepper to taste and let simmer 5-10 minutes. Add more chicken broth or milk if too thick.

I always keep browned flour in a jar to color my gravy.
Add a cup of flour to a dry cast iron skillet. On medium heat, watching carefully and stirring often, brown the flour until a light golden brown. Being careful not to walk away and let it scorch. Let cool, put into a container. After cooking like this it will not have the thickening "power" that uncooked flour does, so I use a tablespoon or so basically as a coloring agent.

I would pick up a couple of packages of turkey wings or tails and make some stock...then you will have enough for gravy. I generally do that, as I like to have lots and lots of gravy for use with leftovers. They're pretty cheap, and having enough gravy to enjoy with abandon at dinner and then to use in leftover dishes and pot pies is important to me.

I LOVE gravy!

Ack Ack!! no canned gravy!
Buy either turky wings and pieces or chicken pieces....roast with onion celery parsley and sage.....and boil up the remains and use the broth for gravy.
But don't use canned gravy on your lovely turkey breast!
Linda C

OK, I bought two packages of chicken wings. I am considering throwing them in the pan with the breast and hope that they will both brown and yield some fat so I can make traditional gravy. If I used the wings for stock and thickened that with a roux, won't the taste be very light? I want gravy to taste like real turkey gravy. In past years I bought a small, whole turkey and got nice gravy from it. I fed the pets the dark meat. This year, the price of turkey is higher and I didn't allow myself to buy a whole bird.

I prefer the dark meat on turkey (and chicken), as do the Chinese. It is moister and has more flavor.

I would roast the wings ahead of time (if you want a roasted flavor), and then make a stock with them, being careful to include any drippings from the wings, although they are a bit lean as well. Then simmer the wings with aromatic vegetables of your choice, and chill the stock. You should be able to skim a fair amount of fat for a roux from that. If not, add butter as needed. I always save excess chicken fat from when I roast a chicken or make chicken stock, and I store it in the freezer so that I am never without. I ended up throwing a lot of it out when I last cleaned out my freezer.

Don't roast the chicken wings with the turkey breast - they will take much less time to cook, and it's better to have the stock and fat ready before you cook the turkey.

Lars