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1/3 cup all-purpose flour
2 to 3 cups chicken broth, or bouillon
1/4 cup 10% cream
1/4 cup chopped fresh parsley
1/2 tsp salt
Make this gravy directly in the pan you cooked your turkey. Place the roasting pan with pan juices over medium heat. If it cannot be placed over burner, pour juices into a large frying pan, making sure to scrape all brown bits off bottom.
Then, add flour to pan juices and stir constantly, scraping bottom to loosen all browned bits. When bubbly, gradually whisk in 2 cups broth and scrape up all browned bits in roasting pan.
Continue whisking until bubbly and thickened. Strain, if you wish. Skim off any fat. Whisk in cream, parsley and salt. If gravy is too thick, whisk in more broth as needed. Taste and add more seasoning, if needed. Serve turkey slices with spoonfuls of gravy.