About Suzette Expertise I love to cook. I feel that I can competently give advice on recipes, preparation, ingredient substitutions, problem solving (i.e. what went wrong?), etc. From a quick dinner in 20 minutes or less, to a formal dinner party for 12, I`ve done it all!
Experience On a weekly basis, I host a formal dinner - no potlucks in this house! Last Thanksgiving saw 18 people at my house for dinner - with 2 major entrees, 5 vegetables, 2 styles of potatoes, 2 desserts, 2 types of coffee, tea and homemade bread and buns.
Question Hi Suzette -- I typically just make a turkey breast for Thanksgiving because we have a small family. My problem is making gravy since you don't get that many drippings from the breast alone. What I've been doing is buying a gravy mix or a jar of gravy in the store and then adding whatever drippings I can so I least I have something, but I'd really prefer something completely homemade.
I usually prepare the breast in this way: brush on olive oil liberally; season with kosher salt, pepper, a little ginger and paprika, a dash of garlic. I place the breast on a bed of carrots at the bottom of the pan. I then slice up a good-sized onion and scatter that over the breast and around the pan. The one I made this past week came out so tender and moist, but alas, not too many drippings.
Any ideas?
Answer Hi Anne!
When you have finished cooking your turkey breast, melt some butter (about 3 tbsp) in your pan. Then, with a wisk, stir in an equal amount of flour, and cook on low until it starts to brown. Then add a can of chicken soup broth, wish constantly on a low rolling boil until desired thickness is achieved. Season if necessary. If you don't have chicken soup broth, use boiling water (about 2 cups) with a couple of oxo cubes or chicken soup base.
Some of the seasonings you might use are thyme, marjoram, seasoned peppers, onion powder, etc. Play around to get what you like. Try to avoid using salted flavourings (ie onion salt, garlic salt, etc.) because you still have the salt that you used on your turkey breast and you don't want your gravy to be too salty.
