I started with my broth. I deboned my turkey breast. Then cooked broth from backbone. Seasoned, filtered any debris from broth. I thickened gravy using xanthum gum 1/2 tsp per cup of broth. (a couple drops yellow food coloring for appearance) Then just added a splash of cream at the end to change the color a bit, for a little more creaminess. Regular gravy would have been thickened with flour or cornstarch which adds carbs.. Xanthum gum thickens with out excess carbs. 😃