OK Boop I'm going to give you my family recipe I use and my disclaimer and warning, I never measure so I will try to get as close as I can but most of the time I follow the rule of start small and keep adding to taste. If you can get 2 cups of drippings, add 1 to 2 cups of chicken stock. Then add the turkey neck and the turkey butt to the pot. Next add poultry seasoning, sage, salt and pepper to taste. Normally I add a bit of poultry seasoning and sage, let it simmer for awhile and then add more to taste. Next add 3 to 4 boiled eggs cut up, about a tablespoon of butter and let the whole thing simmer on low to slightly medium until it finally starts a good rolling boil. During the cooking process, stir every now and then mostly to make sure that it is not sticking in the pan. When you have a good rolling boil, then add a little water to a cup and slowly add a tablespoon, possibly two, depending on how much gravy you wind up making, of flower and stir in the cup until it is smooth. If you add the flour slowly and stir into the water quickly, it won't be lumpy. Once you have a smooth non lumpy flour misture, pour this mixture into the gravy and again cook slowly until it comes to a boil. At this point then begin adding the additional poultry seasoning, sage and salt and pepper to taste and cook until thickened and that's it! It is really easy peasy and if you feel you have to measure the seasonings start with a teaspoon and keep adding until you get to get just the right taste level. If you get really stressed email me and I will give you my home number and I can walk you through it! Gobble gobble!!

I've ONLY used a fresh, nat'l turkey for 25+ years (Huntsinger in So. Calif.) and I get tons of brown bits, so I'm confused how this would happen to you. I'm clarifying to you that my turkey NEVER has been injected with the "8-12%" salt solution, etc. as many are but buyers often neglect to see the fine print. My procedure is to Pam my roasting pan and rack, place the washed and cleaned/trimmed turkey on the rack and THEN proceed to season it all over, including the insides, along with a final sprinkling of paprika for color all over. Some of all of this, of course, falls to the bottom of the roasting pan. I then always cook breast-side down for first 45 min. @ 425 F. and then breast side up for the remaining time at 325F., rubbing it with softened butter just once during cooking. I also tilt the unstuffed bird just prior to removing it from the pan for any add'l drippings that were inside. I have TONS of brown bits in the pan + about 1/2" at least of dk. brown drippings. I then separate this, commence with the gravy makings in the same roasting pan and then add in at the right time the cup or two of turkey broth (+ chp'd giblets and neck bits) I cooked earlier with the giblets, neck, wing tips, onion and water that boiled for 1.5 hrs. The color is DARK brown with NO soy sauce or anything else added (sorry, DCarch). Delish.

You can also extend the pan juices by making a broth using the turkey neck, celery, onion and whatever spices you like. Cover and cook on low heat for a couple of hours. Strain the broth, cool a bit, then take some out (half cup or so) and whisk in flour, then re-introduce the flour paste mixture into the broth to thicken. When the turkey is done, remove it from the roaster pan, add this gravy into the pan and scrape/whisk in any browned bits and/or juices. I like to add a dollop of real butter and whisk that in also. If your turkey is stuffed, the juices tend to soak into the stuffing. If you cook your stuffing separately, the juices drip into the cavity and you can use long tongs to tip all the juices out into the pan to use/reduce/brown. Juices will also pool behind some of the joints - like the thigh joint (unless you've cooked your turkey to death!) - before removing the turkey from the roaster, make a small slit in the skin at the joint (near the body) to release those juices into the pan. There are all kinds of methods to make that important gravy!

I have posted this recipe several times in the past few years during the holidays. I thought I would share it again as an alternative to the traditional 'stuffing'. It has become a favorite. It would be very easy to adapt to a larger turkey. The stuffing is healthy and delicious. Very good as leftovers also. Turkey Roulade with Apple-Cider Gravy by Ellie Krieger This golden brown turkey breast, excerpted from the cookbook The Food You Crave, has a moist pecan-and-cranberry-studded stuffing rolled inside. Relish in the "oohs" and "aahhs" as you reveal the beautiful spiral intertwining of tender turkey and savory stuffing. For more turkey recipes visit The Guide to Thanksgiving Dinner. Serves 6 Ingredients turkey chicken broth apple cider One 2-1/2-pound boneless turkey breast half, skin removed and butterflied 2 1/2 to 2 3/4 cups low-sodium chicken broth 5 slices day-old whole-wheat bread, crusts removed and cubed (about 2-1/2 cups) 1 medium onion, diced (about 1-1/2 cups), plus 1 cup onion thinly sliced into half-moons 1 cup apple cider 2 large cloves garlic, minced (about 2 teaspoons) 1/2 cup unsweetened dried cranberries 1/3 cup chopped pecans 3 tablespoons cider vinegar 2 tablespoon plus 2 teaspoons chopped fresh sage or 3 teaspoons dried, crumbled 2 tablespoons canola oil 1 teaspoon cornstarch dissolved in 1 tablespoon cold water 1/2 teaspoon salt, plus more to taste 1/4 teaspoon freshly ground black pepper, plus more to taste Kitchen twine Place the turkey breast between two sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about 3/4 inch. Set aside while you prepare the stuffing. Toast the pecans in a small dry skillet over medium-high heat until fragrant, stirring frequently, about 3 minutes; set aside. Preheat the oven to 375�F. Place the cranberries in a small saucepan and cover with water. Bring to a boil, cook for 1 minute, then remove from the heat, drain, and set aside. Heat 1 tablespoon of the oil in a large heavy skillet over medium heat. Add the diced onion and cook, stirring, until golden but not blackened, 12 to 15 minutes. Add the garlic and cook another 2 to 3 minutes. Add the bread, cranberries, pecans, 2 tablespoons of the fresh or 2 teaspoons of the dried sage, and 1/2 to 3/4 cup of the broth, depending upon the consistency of the stuffing (you want the mixture to be moistened, but not too wet, since the turkey will release moisture when cooked). Cook over low heat for 2 to 3 minutes, then remove from the heat. Sprinkle the salt and pepper over both sides of the turkey breast. Spread the stuffing over one side of the turkey, leaving about 1-1/2 to 2 inches uncovered on all sides. Roll up and secure tightly with kitchen twine, trying to keep all the stuffing intact. Heat the remaining 1 tablespoon oil in a large Dutch oven or medium roasting pan over medium heat until hot. Sear the stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side. Sprinkle the sliced onion around the turkey, pour in 1-1/2 cups of the broth, cover tightly and roast in the oven until an instant-read meat thermometer inserted in the thickest part registers 165�F, 60 to 65 minutes. Remove the turkey breast from the oven, transfer to a cutting board, tent with aluminum foil, and let rest while you make the gravy. Add the cider, 1/2 cup of the broth, the vinegar, and the remaining 2 teaspoons fresh or 1 teaspoon dried sage to the roasting pan, bring to a boil, and cook, stirring occasionally, until the liquid is reduced by one-third, about 10 minutes. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. The gravy should not be thick, just slightly thicker than a jus. Season with salt and pepper to taste. Remove the twine from the turkey breast and cut into 1-1/2-inch-thick slices. Serve with the gravy on the side in a gravy boat. nutrition information (per serving): Calories (kcal): 400; Fat (g): 12; Fat Calories (kcal): 108; Saturated Fat (g): 1.5; Protein (g): 50; Monounsaturated Fat (g): 6; Carbohydrates (g): 24; Polyunsaturated Fat (g): 3.5; Sodium (mg): 371; Cholesterol (mg): 117; Fiber (g): 2; photo: Christopher Hirsheimer From Book The Food You Crave , pp. 220-221 November 19, 2010 Here is a link that might be useful: Ellie Kreiger's Stuffed Turkey Breast