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I cook the turkey and dressing every year, and make the gravy from scratch. You'll not get any good dripping without skin/browning. Try a Butterball boneless "turkey roast" instead of a breast. They are great, have skin and will brown, and cook quickly. Real meat.
My secret weapon is a jar of Heinz roast turkey gravy. I always have this on hand to cover accidents, shortages, and leftovers. It's good, no too salty like the packets. And, you can doctor it up with drippings, brown bits, turkey stock, or other seasonings to seem "homemade."
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My secret weapon is a jar of Heinz roast turkey gravy. And, you can doctor it up with drippings, brown bits, turkey stock, or other seasonings to seem "homemade."
That's pretty much what I do, too. I'm the one cooking and there are usually just 4 of us. Between turkey, gravy, stuffing, potatoes, sweet potatoes, rolls, a veg, cranberry sauce, and pie, I can either spend the whole day cooking from scratch or enjoy myself and accept a slight meal downgrade to mostly instant / pre-made. I choose the latter. That reminds me...I was thinking about ordering cajun stuffing this year.
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