• 1/4 cup cornstarch
  • 1/4 cup water
  • 4 cups turkey broth and defatted pan juices
  • salt and pepper

Method

  1. In a large saucepan, over medium heat, bring turkey broth and pan juices to a boil.
  2. Meanwhile, blend until smooth the cornstarch and water.
  3. Whisking constantly, slowly add the cornstarch mixture and continue stirring until the gravy is thickened.
  4. Season to taste with salt and pepper.

Provides 16 servings at 1/4 cup per portion

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.

(Courtesy of the National Turkey Federation)