Ingredients: pan drippings
5 cups turkey stock
1/4 cup cornstarch
Preparation:
Pour the turkey pan drippings into a cup and skim the fat off. Add enough turkey stock to pan juices to total 4 cups liquid.
Stir the 1 cup stock into cornstarch in a bowl until cornstarch is dissolved.
Pour 4 cups stock with pan juices plus deglazed pan drippings into a saucepan and heat over high heat until hot. Stir cornstarch mixture, then add to hot stock. Bring gravy to a boil, whisking constantly, then stir in turkey juices from platter and boil gravy, whisking, 1 minute. Season with salt and pepper.
