Help! No drippings for turkey gravy.
I love to cook a fresh turkey for Thanksgiving dinner these days, but my problem is that they are so juicy that there are no browned drippings to make a tasty gravy. The roasting pan is filled with an inch or two of au jus from the bird so that nothing gets a chance to brown.
What would be a successful way to end up with browned drippings for gravy with a juicy fresh bird?
Has anyone come to another solution for turkey gravy that tastes wonderful?