This gravy is especially tasty when made in the roasting pan in which you’ve prepared Roast Turkey Breast. The chopped hard boiled egg is optional.

2 Tbsp unsalted butter
3 Tbsp all-purpose flour
2 cups fat-free turkey broth
1 extra large egg, boiled and finely chopped

1. In a heavy skillet or roasting pan, melt the butter over medium heat. If working from Roast Turkey Breast, remove the roasted veggies from the pan.
2. Whisk in the flour and cook, stirring constantly, for 2 minutes.
3. Gradually stir in the broth. Cook, stirring frequently, until thickened and bubbly. Stir in the egg before serving.

Servings: 6