What's Thanksgiving dinner without gravy? I actually had not thought about gravy until I'd started the meal, but fortunately found this quick recipe. This was SO easy and super yummy! To save time, I placed the cream of chicken soup and spices in a saucepan WELL ahead of time, as well as pre-measured the milk and flour. As it turned out, the 7 pound Slow Cooker Turkey Breast I made produced EXACTLY 2 and 1/2 cups of drippings. If you're making a larger turkey, look to the original recipe for increased proportions.
Easy Turkey Gravy
2-1/2 cups turkey stock with pan drippings
1/2 (10.75 ounce) can condensed cream of chicken soup
1/2 teaspoon poultry seasoning
1/4 teaspoon black pepper
1/2 teaspoon seasoned salt
1/8 teaspoon garlic powder
1/2 cup milk
2 tablespoons and 2 teaspoons all-purpose flour
1. Bring the turkey stock to a boil in a large saucepan. Stir in soup, and season with poultry seasoning, pepper, seasoned salt, and garlic powder. Reduce heat to low, and let simmer.
2. Warm the milk in the microwave (about 30 seconds), and whisk in the flour until there are no lumps. Return the gravy to a boil, and gradually stir in the milk mixture. Continue to cook, stirring constantly, for 1 minute, or until thickened. Be careful not to let the bottom scorch.