When brown, add the brown gravy mix, water, herbs and pepper Bring to a boil, then reduce heat and let slow boil for 15-20 minutes to thicken the sauce.
(the sauce does have to thicken or it will be too watery and thin. You could use less water but this slow boiling keeps the turkey moist and adds the beef flavor to the turkey. If you do use the canned gravy, skip the 2-1/2 cups of water, but do add at least a cup) Add sour cream, mix well and serve.
You can add mushroom, peas, onions or whatever to this.
If I add onions and mushrooms, I usually saute them with the turkey.
Serve over egg noodles, with a big salad and a slice of french bread.