Remove the turkey from the roasting pan (or slow cooker for a turkey breast), pour the contents through the fine mesh sieve over a bowl, so that the drippings end up in the bowl. Discard the solids.

In a small bowl, place 1 cup cold broth Sprinkle the gelatin powder over the broth. Set aside to dissolve.

In a medium saucepan over medium high heat, melt the butter until it sizzles and froths up. Whisk often while brown flecks appear. Remove from heat. Add the rest of the broth and turkey drippings to the pan. Bring to a boil, then simmer for about 20 minutes, until the gravy has reduced by half.

Add the dissolved gelatin into the pan, whisking constantly, until dissolved.

Allow the gravy to cool a little so it isn't piping hot; it thickens as it cools. If a film forms on the top, whisk the mixture. Use a immersion blender (or a regular blender) and puree to combine well.

Place in a gravy boat and serve with Thanksgiving dinner!

Store extras in an airtight container in the fridge (it will gel up a lot). Reheat in a saucepan over medium heat until pourable and warm.