Serves 8

Hands-on Time: 15m

Total Time: 15m

Ingredients

• pan juices from the turkey and roasting pan
• 4 cups turkey or chicken broth
• 1/4 cup cornstarch
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper

Directions

1. Strain the pan juices into a fat separator or bowl. Let stand for 10 minutes. Skim and discard the fat from the surface; set the juices aside.

2. In a small saucepan, over medium-low heat, bring the broth and 1 cup of the reserved juices to a boil. Meanwhile, in a small bowl, whisk together the cornstarch and 1/4 cup cold water until no lumps remain. Slowly whisk the cornstarch mixture into the simmering broth. Cook for 1 minute. Remove from heat and season with the salt and pepper. Strain just before serving

3. Note: If your gravy is too thin: Whisk 2 teaspoons cornstarch into 2 teaspoons cold water, or combine 1 tablespoon room-temperature butter with 1 tablespoon flour to form a paste. Whisk into 4 to 5 cups of barely simmering gravy and cook, stirring constantly, until the gravy thickens. If your gravy is too thick: Add more of the reserved pan juices or warmed turkey or chicken broth, 1 tablespoon at a time. Or try a splash of a flavorful fortified wine, such as Madeira or sherry.

Tip

If you think your gravy is too pale, try a few shakes of soy sauce, keeping in mind that color is only a cosmetic concern, unrelated to flavor.