<http://schema.org/recipeInstructions>
" While turkey is roasting, prepare roasted garlic: Remove any loose papery skin from garlic, leaving heads intact. Place garlic on sheet of heavy-duty foil; drizzle with oil. Wrap foil around garlic and roast in 325 degrees F oven with turkey 1 hour and 45 minutes or until garlic is very soft. Cool garlic until easy to handle, then separate garlic into cloves. Squeeze garlic from each clove into small bowl; set aside. When turkey is done, pour drippings from roasting pan into 1-cup liquid measuring cup, leaving giblets and neck in pan. Let drippings stand to allow fat to separate from meat juices. Meanwhile, spoon 3 tablespoons fat from drippings into roasting pan. Discard any remaining fat. With wire whisk, stir flour into fat in roasting pan; cook over medium heat 1 minute or until mixture turns golden brown, stirring constantly. Carefully add vinegar to hot roasting pan, stirring until browned bits are loosened from bottom of pan, about 30 seconds. Whisk in broth, thyme, salt, pepper, roasted garlic, reserved meat juices, and 2/3 cup water; heat to boiling over medium-high heat. Boil 5 minutes to blend flavors, stirring frequently. Discard neck and giblets. Strain gravy through medium-mesh sieve into medium bowl, pressing garlic with rubber spatula or back of spoon through sieve; stir until well combined. Transfer gravy to gravy boat or serving bowl."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a6296/roast-garlic-balsamic-gravy-2148/?src=shelter_footer>