"Marge" > wrote in message oups.com>...
> I'm a gravy making novice, and I'm cooking a turkey breast this year.
> Should I throw in carrots and celery in the pot and make the gravy
> straight in the roasting pan? Any tips or special ingredients you like
> in your gravy? Thanks.

hmmm, I think this is one reason why people roast a whole turkey,
instead of only the breast. For the cavity (for the dressing) and for
more drippings for gravy.

If you're going to cook a turkey breast, I don't think you will get
enough turkey flavor to make any gravy, adding vegetables or not.

How about buying a few turkey wings, roasting them along with the
turkey just for more drippings? Also, I would use chicken broth, not
water for more liquid. Make directly in the pan, scraping up the brown
bits.

Karen