To Julie Geary, freshly made gravy is an essential part of the Thanksgiving meal. Drippings from the roasted turkey will make better gravy; so even when you roast a turkey breast, you will want to use whatever turkey drippings there are for the gravy-making process.

If you use a hotel-style breast, you will also have the neck, gizzards and other parts that can be boiled to create some added stock for the gravy. But remember, a gravy will only taste as good as its broth, so add as much flavor enhancers and seasoning as you need to make it flavorful.

(Even if you do not have any drippings from the turkey, you can still make a simple gravy with some bought turkey or chicken stock and one tablespoon each of butter and flour for each can of stock.)

One other important part of the gravy-making technique is to make a good roux, the mixture of butter and flour, before adding to the broth heating in the pan. If the roux is well mixed before adding it, you will avoid lumpy gravy with balls of flour that have to be removed.

Quick Turkey Gravy

All drippings from the roasting pan

4 tablespoons of unsalted butter

4 tablespoons flour

4 cups turkey broth

Heat pan over medium heat to melt butter and whisk with the drippings until well blended.

Add flour and blend together with the pan drippings and butter until well blended and not lumpy from the flour.

Add half of the turkey broth to the pan and heat, all the while stirring the gravy mixture. Add rest of broth and bring to a boil until gravy thickens.

Add salt and pepper, stir until well blended and serve.

Recipe courtesy of Julie Geary, Classic Cooks Catering, 2011.

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