Source: National Turkey Federation

1/4 cup cornstarch
1/4 cup water
4 cups turkey stock and defatted pan juices*
Salt and pepper to taste

* Whatever you lack in pan juices, make up for in stock.

In a large saucepan, over medium heat, bring stock and pan juices to a boil.

Meanwhile, blend the cornstarch and water until smooth. Whisking constantly, slowly add the cornstarch mixture to the boiling pan juices, continuing to stir until gravy has thickened. Season to taste with salt and pepper.

NOTE: For variation, stir in one or more of the following to cooked gravy: coarsely chopped, cooked turkey giblets, 1/3 cup sherry, 1/2 pound saut