Ingredients:

• 1/2 cup drippings, not including fat;
• 1 or 2 tablespoons cornstarch or flour;
• 1 cup broth (chicken, turkey or beef)

Method: Pour drippings into pan, use a fat separator or simply use a spoon to skim off the top layer of fat from the juices and heat. Try not to burn or boil them. Try starting off with a medium to low heat and adjust as necessary. Mix about one tablespoon of cornstarch with 1/2 cup of ice water. With the heat turned down low, slowly add the cornstarch slurry to the drippings. Using a whisk or wooden spoon, mix the cornstarch and water into the juices and continue stirring. While stirring, slowly add in the stock and balance the gravy with the thickening mixture until you’ve got the amount of gravy that you want, at the desired consistency.  
Pour the gravy into a gravy boat or bowl and enjoy with your turkey.