Simple to make but very tasty. I make this every Thanksgiving.
- 1/4 cup cornstarch
- 1/4 cup water (I use bottled water)
- 4 cups turkey broth and defatted pan juices (see Doug's notes)
- Salt and pepper, to taste
Blend cornstarch and water.
In a large saucepan, over medium heat, bring turkey broth and juices to a boil.
Whisking constantly, slowly add cornstarch mixture to turkey broth until gravy is thickened.
Season with salt and pepper.
To defat pan juices, pour drippings into glass bowl and refrigerate until fat solidifies. OR use a glass fat separator.
drippings into the fat separator. Fat will float to the top (lighter
Pour out pan drippings without the fat.
If you want to buy one, check out Fat Separator - Soft Grip - 4 cup They are very handy.