cups Turkey Broth and defatted pan juices (see Note)
cup cold water
Salt and pepper
In large saucepan, over medium heat, bring turkey broth and pan juices to a boil. Meanwhile, blend cornstarch and water until smooth. Whisking constantly, slowly add cornstarch mixture to broth mixture; continue stirring until gravy thickens. Season to taste with salt and pepper.
To defat pan juices, pour poultry drippings into glass measuring cup and refrigerate until fat solidifies. Remove fat layer and discard.