With Julie Geary
To Julie Geary and many others 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 that can be used in 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.
