1/4 Cup cornstarch

1/4 Cup water

4 Cups turkey broth and defatted pan juices

Salt and pepper


In a large saucepan, over medium heat, bring turkey broth and pan juices

to a boil. Meanwhile, blend until smooth the cornstarch and water.

Whisking constantly, slowly add the cornstarch mixture and continue

stirring until the gravy is thickened. Season to taste with salt and

pepper.


Note: To defat pan juices, pour poultry drippings into a glass measuring cup

and refrigerate until the fat solidifies. Remove the fat layer and discard.