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Pour desired amount of turkey drippings in a large cup or saucepan and let them cool off (faster in the refrigerator) enough so the fat will solidify on top. Then remove it with a fork and discard.
In a small bowl, whisk 1 tablespoon cornstarch with 2 tablespoon cold water for each cup of drippings in a separate small bowl.
Bring drippings to a boil, then whisk in slurry (quickly stir before adding as it settles fast) and cook on medium-high heat for 1-2 minutes or until gravy has thickened.
Taste the gravy and adjust, if necessary.
Pour desired amount of broth to the bottom of the pan to combine with boneless turkey breast roast juices and scrape off the browned bits with a spoon to combine. Or use only stock of choice and omit any juices/drippings altogether.
For each cup of 'drippings' or broth, add 1 tbsp butter and bring to a boil.
In a small bowl, make slurry by whisking 1 tbsp of cornstarch plus 2 tbsp cold water for each cup of drippings.
Pour into pot with boiling broth, whisk to combine and simmer on medium-high heat for 1-2 minutes or until gravy has thickened.
Taste and adjust salt and pepper, if necessary.