Strain drippings into measuring cup. Skim off and discard fat. (Note: The quantity of drippings can vary greatly depending on size of turkey.) Use enough chicken broth to top up drippings to 2 cups (500 mL) liquid. Pour into a medium saucepan.
Stir in canned gravy, bay leaves, shallots, rosemary and thyme. Bring to a boil, then immediately reduce to a simmer over medium-low heat. Cook about 15 min., until thickened to desired consistency. Check that gravy registers 74˚C (165˚F) on an instant-read thermometer. Remove bay leaves.
Stir in parsley, Worcestershire sauce, salt and pepper just before serving.
Canned gravy is an easy way to thicken pan gravy instead of adding a flour slurry.