Roasted garlic sets the flavor of this gravy off. There’s a lot of flavor and texture in this turkey gravy! Use it on top of turkey at Thanksgiving, mashed potatoes and dressing. Preheat oven to 350° F. First make the roasted garlic. Cut roughly 1/4-inch off of the garlic bulbs heads and place stem side down on a 6×6-inch piece of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Bring corners of aluminum foil up to form a pouch around the garlic and bunch together to seal. Place directly on an oven rack and cook 40-50 minutes or until garlic is tender and golden brown. Let cool slightly and squeeze cloves gently out of skin and place in bowl and set aside. This can be done 1-2 days in advance, sealed in an airtight container. When ready to use, take roasted garlic and minced to a paste. In a medium sauce pan, add pan drippings, minced roasted garlic, fresh herbs, onion powder, salt, and pepper. Bring to a boil and reduce to let simmer, 10-15 minutes. In a small bowl whisk together Clabber Girl Corn Starch and water. Pour corn starch mixture into the simmer stock, whisking continuously until mixture thickens. Season to taste if needed, transfer to serving dish. Recipe by Brittany Molinder, CookingWithBrittany.com. View the quick video on how to make roasted garlic turkey gravy here!