Easy Turkey Gravy (using canned soup)
rec.food.cooking/Paul Royko

A friend shared his quick and easy turkey gravy recipe with me years ago. Since he later went on to head up one of the best-known cooking programs in Toronto, I guess he knew something. In any case, everyone who tries the gravy loves it.

After your turkey is done, take it out of the roasting pan and put it on a large plate. Put the roasting pan on the stove (it will likely have to go across two burners). Turn the heat to medium. Skim off any excess fat. Then, whisk in 1 or more cans of Campbell's Condensed Cream of Chicken soup (undiluted). The number of cans depends on the amount of juice you have from the turkey. Start with one can and add more if the gravy is very runny. Don't add too many because it gets salty. As you whisk, make sure you scrape up the browned bits from the bottom of the pan.

That's it. It's the only recipe I use canned soup in, but even my 75 year-old mother-in-law who has spent a lifetime making gravy from scratch is sold on this one.