In a measuring cup, whisk together 3 teaspoons of roasted chicken base with 3 cups of water until fully combined. Set aside.

In a medium saucepan, melt 4 tablespoons of unsalted butter over medium-low heat until fully melted.

Add 4 tablespoons of all-purpose flour to the melted butter, whisking for about 1 minute to form a roux.

Gradually whisk the chicken base mixture into the roux, bring to a boil while stirring until thickened.

Reduce heat and simmer the gravy for 1-2 minutes until velvety. Adjust seasoning when adding turkey.

Stir in the deli-sliced turkey and heat through for about 2 minutes. Season to taste.

Place 2 slices of soft white bread on a plate, top with warmed turkey and ladle over generous gravy.

Optionally, garnish with chopped fresh parsley before serving.