Most gravy recipes call for decanting the drippings from your roasting pan, skimming the fat, then cooking a roux of butter and flour for 10 minutes, then making your gravy. Our faster solution? Beurre manie, a paste of equal parts flour and softened butter that you can whisk right into stock for a perfectly thickened gravy with no lumps and no roux pre-cooking. Skim the fat out of your roasting pan with a wide spoon, place it over a couple burners, then stir in your beurre manie and make your gravy right there. By the time your turkey has rested, your gravy is ready to go.