Thanks Dave, it came out great. I made stock earlier with turkey wings, necks, and a whole chicken. Since the breast isn't too fatty I knew I wouldn't get a lot of drippings, but what did helped concentrate the flavor of the herbs. I sieved it, pressing hard on the herbs, then used it with the stock (which also had herbs) to make the gravy. Here are the leftovers, so you can see how it sliced up. The turkey skin and cheesecloth protected the meat, which I did to an internal temp of about 160 then let rest for half an hour before removing the string and cheesecloth.
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95 968 Cab, Speed Yellow, Kinesis Supercups, Promax chip, Big Reds, SS brake lines, 5/35 brake bias valve, H&R sport springs, mo30 sway bars, LSD, Brey Krause control arm brace, Dynatech billet strut brace, Cargraphic 100 cell cat and ss exhaust, Club Sport steering wheel, short shift, sport seats
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