I am not fixing our turkey this year, as we are going to our granddaughter's, but I never roast our turkey, I guess you would call it baked. The seasoning for it are as follows, lots of salt inside, a stick of real butter and rum or rum flavoring. It is put breast down either in a roasting pan and covered tightly with foil or in a baking bag. Before sealing up add a pint or so of water. Then let it bake away for near 4 hours. I always fix mine the day before dividing the light and dark meat in separate pans. Heat in oven the next day with some of the broth from the turkey. The broth is used to make gravy and it is very good. This recipe came from my Hawaiian cousin and since tasting his, this is the only way we fix ours. Nice and moist and tasty. Happy Thanksgiving. Sue

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

So the gravy involved experimentation, yelling, throwing food out, and frenzied remaking. I had a little pork stock and a good amount of duck stock. I expected someone to bring some turkey drippings, and we had boxed chicken stock for an emergency. I thought it would be fun to make a few kinds of gravy. So I did something that made perfect sense to me. I put about 2 c of AP flour in a saucepan and browned it. It was fun, I got to do that rolling thing where you move the pan to get the contents to roll into a wave and thus mix. Okay, the kitchen got a little smoky but oh well. My idea, you see, was that I'd have a jar of this pre-browned flour on hand for future "instant" gravies and general thickening. Because sometimes you need a sauce thickened right away and don't have time to mix raw flour with a little of the liquid, whisk it smooth, add and cook until the floury taste is gone, and you don't want the texture of a cornstarch thickened sauce. Then I made the gravy for my low cooked deep fried pork cubes. I simply put the pork stock in a small saucepan, added butter and pork fat, then stirred in the pre-browned flour. It worked great: dissolved right away, no clumping, no further cooking of the flour needed, and easy to adjust the degree of thickness by adding a bit more pre-browned flour (let's call this PBF for short) because the thickness responded immediately. That was easy, I thought. Then SWMBO started, not yelling exactly, but loudly expressing her disappointment and astonishment that I had cooked the raw flour, which is Never Ever Done and Unheard Of. DD took a few minutes to comprehend what I had done, then joined in the vocalization of Great Dismay. Protesting, DD proceeded to make the duck stock with my PBF. And immediately claimed it was a disaster. I was busy frying confit duck breasts so I didn't see what she did. I think she may have used the PBF as if it was raw flour, starting the roux by cooking butter and flour. Maybe the PBF quickly became burned - since I didn't do any additional cooking of PBF during the actual gravy making, I am not sure how it would tolerate further cooking. I just don't know. Anyway she said the texture was gritty and the taste was burned, and that all the duck gravy had to be thrown out. Throwing out a pint of duck stock is not something that makes DD happy. She said so. In the end, she started all over with the Normal Sane Roux Method You Dummy and made gravy with the turkey drippings and chicken stock, and it was fine. The pork bites drizzled with gravy turned out to be very popular. So there. And I have a jar of PBF that I need to hide or label as something else, lest SWMBO or DD find it and throw it out.

I know the OP asked about a turkey gravy mix; but I just have to post this recipe. It is the only one we have used for the past several years, and it is so good - no one can get enough of it. I made my notations to be in Italics. FAMOUS TURKEY GRAVY http://www.favfamilyrecipes.com/turkey-gravy/ This is the old recipe from years ago on the site, 11-6-12. The recipe currently posted on the site is a bit different. We just stick to the old one. Turkey drippings from turkey gravy packet (if included with turkey) 1-3 tsp. Wyler’s chicken bouillon granules I use the BTB pepper, to taste 1 – 2 c. milk be sure to use only 1 cup 2 Tbsp. cornstarch 1/3 c. water Leave drippings in roasting pan or Dutch oven (remember to read above about roasting pans) and carefully place on your largest stovetop burner over medium heat. Remove any grease or fat from turkey drippings with wire mesh strainer or slotted spoon. If a gravy packet is included with your turkey add that to the drippings– if not, no biggie. Whisk up any little browned bits that may have cooked to the roasting pan… these add extra yummy flavor. Bring to a simmer. Sprinkle in bouillon granules (start with 1 tsp and add more later if it needs it) and pepper, to taste, then add milk (depending on how much gravy you want– we like LOTS of gravy so she usually adds about 2 c. of milk). Add more bouillon if needed for flavor. Keep tasting it as you add bouillon until you get the flavor you want. Bring back to a simmer. In a separate, small bowl, combine cornstarch and water. Whisking constantly, slowly add cornstarch mixture a little at a time until thickened. REMEMBER…. make the gravy slightly thinner than what you usually prefer because it will thicken a little as it cools.