PREPARATION:

1. After removing turkey from roasting pan, place pan with all collected drippings and accumulated juices over medium heat. If necessary for stability, allow pan to straddle two burners and turn both to medium heat. Pour in about about 3/4 cup chicken broth and scrape and stir with wooden spoon to loosen browned bits from bottom of pan. Add remaining chicken broth and bring to boil and cook for about 15 to 20 minutes or until liquid is reduced by about 1/3 (about 4 cups jus should remain). Strain and serve hot.