1Roast the turkey until done. Cool turkey and take all the meat of the carcass. Throw the skin away.
2Shred turkey and place in slow cooker, Nesco or roaster.
3To pan that turkey was roasted in add chicken broth and bring to a boil. You want to get all the dripping and the glazing for flavor. Pour this over turkey. Add soups, seasoning mix, salt & pepper.
4Let turkey cook on slow heat for at least 2 hours. You want it to cook slow and get nice and tender, bubbly. I salt and pepper to taste.
5Serve on potato rolls or rolls of your choice.
6Note: You do not want this dry. Depending on the dripping you have from your turkey you may need to add more liquid. I keep on hand a jar of Heinz turkey gravy. I like to add that to doctor up the turkey! Mom always called it that. LOL
Also if you want to cut fat. Refrigerate your dripping/gravy from turkey and skim off fat. I strain my gravy!
You should not need to thicken this, but sometimes you add too much and a little flour and water can be used to thicken it. I like lots of gravy with the turkey and at a thin gravy consistency.