Turkey Marinade

Now I don't have exact measurements because this is my parents recipe and they always did everything by eye and not measurements but I will do the best I can. I'm sure mine isn't always exact every time but it comes out so good (at least to us).

Ingredients

1 cup of white wine or dry sherry
2-3 garlic cloves, chopped
1/2 tsp. pepper
1-2 scallions
3/4 tsp. paprika

Directions

Put in a blender and mix just until blended.
Add a 2-3 bay leaves.
Pour over pricked turkey up to 24 hours before baking and at least 2 hours before baking.
Throw some pats of gfcf margarine around the turkey (maybe about 4 tablespoons).
After removing the foil from the turkey to let the skin brown, pour all the drippings into a cooking pan.
Take some into a cereal bowl (about 1/2 cup) and add 3 tbsp.cornstarch and mix that really well with a whisk to get out lumps.
Pour into the pan with the remaining drippings and bring to just a boil.
Reduce heat to medium and slowly add 1 1/2 cups of water to gravy.
Just a little at a time so it stays thick (about 1/4 cup at a time).
When you have used all the water then season to taste.
First taste it yourself because it might already be flavorful enough.
Otherwise I usually add garlic salt and fresh ground pepper and I love it.

This is what I use for a small turkey or turkey breast and it usually makes about 2 1/2 - 3 cups of gravy so adjust to how many people and how big of a turkey.

I hope everyone else enjoys it as much as my family and friends have. Good luck.