8 servings pan juices from the turkey and roasting pan
Equipment
bowl
frying pan
sauce pan
whisk
Directions
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. 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.* Ingredients too variable for meaningful analysis of nutritional information
